Corn Zucchini Halloumi Fritters
SERVES 6 (makes 12)
PREP TIME 20 min
DIFFICULTY easy
INGREDIENTS
2 c corn kernels (about 1 cob)
2 c grated zucchini (about 2)
½ c grated halloumi (120 gms)
1 125 can creamed corn
1 clove garlic crushed
6 stems coriander, stalks finely chopped, leaves picked and set aside
1 tbsp green chilli, finely chopped, about 1 (optional)
1 tbsp sesame seeds
2 sheet nori OR 2 tbsp furikake OR a packet of seaweed snacks (= 2tbs when crushed)
2 spring onions finely chopped
1 ts sea salt flakes
1 c self raising flour
1 ts bicarb soda
½ c soda water
1 egg
Dipping sauce
½ c kewpie
1 ts white miso
1 ts grated ginger
1 tbsp lemon zest
Togarashi and coriander leaves to serve
METHOD
Combine all fritter ingredients (reserve 2 tbsp coriander leaves for serving) into a medium sized bowl, mix well.
Combine all ingredients for dipping sauce and store in an airtight container in the fridge until ready to serve.
Preheat 2 tbsp of olive oil in a large non-stick frying pan over medium heat. Pan fry the fritters in ¼ cup portions in batches until golden on both sides, about 5 mins. Place on a paper lined tray and into a 100’c oven to keep warm.
Serve with the mayo and if you really want to brunch it up… poached eggs, pork belly* and a soy, chilli and black vinegar dipping sauce
* I realise this afterthought is irritating… but on easter weekend you should always have some standby bacon OR even better… a hunk of roast pork belly** from the chinese chop shop if you live near one
** This is a completely unreasonable expectation… but a great tip.
