cooking sweetcorn and halloumi fritters
May 20, 2014
I hadn’t heard of sweetcorn fritters until that wave of Australian breakfast joints hit the UK a few years ago, starting with Bill Granger. I didn’t realise how good Aussies did breakfast.
Sweetcorn fritters are fresh, colourful and lively with chilli. Perfectly brunchy, and really easy to make, just like pancakes. Once you’ve made the batter, have faith, it may seem a wee bit flimsy, but somehow it all sticks together and forms a golden fritter in the pan. The trick is not to fiddle once they’ve hit the pan. Just let it do it’s thing for a few minutes, then gently flip over.
I’ve added halloumi to mine - it counteracts the sweetness of the corn, so there’s no need for bacon.
Just cut the corn (fresh) -
Mix with the batter -
And fry -
Find the recipe here