These Zucchini and Haloumi Fritters with Sweet Corn are here to make all your dreams come true. This is not a drill.
Boy do I have a treat for you guys today. These Zucchini and Haloumi Fritters with Sweet Corn literally made my week this week. I’m a huge fan of fritters from way back. I especially love that they are a super easy and more importantly tasty way to eat more vegetables. I generally whip up my Carrot and Zucchini Fritters to reheat as a quick breakfast option. They are super healthy and full of good for you things and I still rate them so go try them.
These Zucchini and Haloumi Fritters on the other hand – they are good for your soul. You know those foods that you eat and immediately start dancing on the spot because they are JUST THAT GOOD? Yep – that’s these fritters. The crisp corn kernels and melty fried cheese scream indulgence and you would never guess that they are filled to the brim with veggies.
But don’t take my word for it. Try them for yourself.
Some things to note:
- Make sure you squeeze the excess moisture out of your zucchini and carrot. Nobody likes soggy fritters.
- If you find the mixture too wet and not holding, add in teaspoons of a flour at a time until it’s just right.
- You need enough oil to just cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in – AGAIN, Nobody likes soggy fritters. NLSF if you will.
- Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan.
- These babies are at peak deliciousness (totally a thing) when eaten straight away. They are still delicious reheated the next day but there’s something about just coming out of the frying pan and the haloumi being all melty that takes my breath away. So eat right away if you can.
Oh and it would be remiss of me not to point out here that even if you are half the haloumi lover I am, you need this pumpkin, haloumi and avocado salad in your life. Oh yes… I added fried cheese to salad. You’re welcome.
Now, let’s get cooking…
- 1 zucchini grated & excess moisture removed (see notes)
- 1 carrot grated & excess moisture removed (see notes)
- 1 corn cob kernels removed
- 80 grams haloumi 1/2 a typical block
- 1 spring onion (white part only) thinly sliced
- 4 tbsp all purpose flour
- 2 eggs
- 2 tbsp olive oil
Mix all the fritter ingredients in a large mixing bowl until well combined.
Heat oil in frying pan on medium heat. Place a tablespoon or so of the fritter mixture in the pan and flatten with the back of the spatula. Repeat with the remaining mixture, cooking in batches without overcrowding the pan. Cook for 3-4 minutes each side until golden and crispy. Transfer to a plate lined with paper towel.
Serve as is or with a side salad.
- I grate the zucchini and carrot directly into a colander and leave rest for 10 minutes. Then I squeeze out extra moisture in batches with my hands. This is an important step to avoid soggy fritters!
- If the mixture is too wet and not holding together, add a tsp of flour more at a time until desired consistency is reached.
- You want enough oil to cover the bottom of your fry pan.
- Make sure the oil is heated before adding fritters to the pan. This stops the fritters from absorbing all the oil.
- I made two batches, 4 fritters at a time, to avoid overcrowding.