Photography: John Paul Urizar. Styling: Michele Cranston.
Incredibly versatile and oh so easy, corn fritters make the perfect light meal. In this recipe haloumi slices and corn fritters are cooked on the barbecue, making it a great summer dinner idea. Make it a fresh feast with our two-ingredient yoghurt flatbread and tomato salad with creamed fetta.
Ingredients
Method
Preheat a flat barbecue hotplate over medium-high heat.
Remove husk and silk from corn. Cut kernels from cobs. Combine corn, onion and capsicum in a large bowl. Sprinkle flour over the vegetable mixture; season with salt and pepper. Stir to combine.
Mix the eggs and milk together in a jug, then pour into the vegetable mixture and stir until combined. Set aside for 15 minutes.
Heat 1 tablespoon of oil on the hotplate. Drop small spoonfuls of fritter mixture onto the hotplate, leaving space for fritters to spread and space to flip them. After about 2 minutes they should start setting on the edges of the upper surface and be golden brown underneath. Flip and cook for 1 minute. Transfer to a plate; cover to keep warm. Repeat with more oil and remaining fritter mixture.
When the fritters are cooked, add a little more oil to the hotplate. Cook the haloumi until golden brown on one side. Carefully, using a silicone spatula, flip the haloumi and cook on the other side until golden. Pile fritters into a stack on 4 plates and top each plate with a slice of haloumi. Serve immediately, while haloumi is still piping hot, with pesto, rocket and lemon wedges
Fritters suitable to freeze. Not suitable to microwave.
Use canned corn if you like. Serve with tomato chutney and a salad.
Julie’s notes
This recipe ran in The Australian Women’s Weekly in 2018 and was published online in 2024.
