Halloumi and Corn Fritters with Avocado Salsa

It doesn’t come around often that a dish can be eaten no matter the time of day - breakfast, lunch or dinner. When it does, seize the opportunity and ask no questions…

These Halloumi and Corn Fritters with a fresh and zingy avocado salsa is most certainly a timely dish. The fluffy fritter batter engulfs a mixture of Mediterranean flavours that speaks to our stomachs and settles those hunger pains be at breakfast, lunch or dinner. The creaminess of the avocado, paired with the zing from the lime and the tanginess from the red onion, compliments the super crispy and crunch fritter exterior as well as the saltiness of the halloumi.

Be sure to make extra as these little gems are great for meal prep as they freeze and reheat well. You may not even get that far… leave a plate on the bench and watch them disappear. Just don’t be jealous of who ever gets the last one!

Halloumi and Corn fritters with Avocado Salsa 

Ingredients

For the Fritters

• 200 grams halloumi, cubed

• 400 grams corn kernels, cut from the cob

• 1/2 eggplant, diced

• 2 small onions, diced

• 3 spring onions, finely sliced

• 2 tsp salt

• 1 tbsp dried oregano

• 1 1/2 cups flour (can use gluten free flour as well)

• 1 egg

• 1 tsp baking powder

• 1 cup water

• Canola oil for frying

For the Avocado Salsa

• 1 avocado, diced

• 2 stalks parsley including stem, finely chopped

• 1/2 red onion, diced

• 1/2 tsp salt

• Freshly ground pepper

• 1/2 lime, juiced

• 1 tsp extra virgin olive oil 

Method

In a large mixing bowl, combine the corn, eggplant, halloumi, onion, spring onions, slat and oregano. Beat the eat and add, stirring to cover the vegetables. Add half the flour and water along with the baking powder, mixing well. Add the remaining flour and water, mixing until the flour is incorporated. The mixture should be fairly thick but if you need to add more water or flour to make the perfect thick batter consistency then add tablespoon at a time. 

Heat a centimetre of oil in a pan and scoop a tablespoon of mixture into the oil. Cook for 4-5 minutes or until golden brown and flip, cooking for a further 3-4 minutes. Remove from the pan and leave to drain on kitchen towel. Repeat until mixture has been used. 

Meanwhile, prepare the avocado salsa but mixing all ingredient under “avocado salsa” in a small bowl. Taste and add extra salt or pepper if needed. 

To serve, place three fritters on a plate, top with half the avocado salsa, sprinkling with extra parsley and sea salt. Serve lime wedges alongside for a fresh zing.