Kalette haloumi and corn fritters

Recipe by: Jordan Theodoros

Makes 18-20 fritters

  • 400g corn kernels
  • 160g kalettes finely sliced
  • 4 Eggs
  • 100g plain flour
  • 5g baking powder
  • 250g haloumi ,grated
  • 2 spring onions finely sliced
  • ½  bunch parsley chopped
  • ½ tsp chilli powder
  • olive oil to shallow  fry
  • Minted yoghurt to serve

Combine corn, kalettes,  haloumi, parsley, spring onion, chilli powder and season with salt and pepper. Add eggs, flour and baking powder and stir to combine.

Heat a little oil in a fry pan and spoon in a heaped tablespoon of mix and pat down to form a disc. Cook for a minute or so on one side and flip. Place on absorbent paper and continue with the remaining mix.

Serve warm with minted yoghurt.

Minted yoghurt

  • 100g Greek style yoghurt
  • 1 clove garlic crushed
  • 1 tsp dried mint
  • Salt to taste
  • Juice 1 lemon

Combine ingredients together and set aside.

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