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.
