Pea, corn and halloumi fritters are one of my favourite cafe-style breakfast dishes to make at home. I have been making variations of these over the years (with and without peas or corn, sometimes with zucchini) and have settled on this recipe as I love the combination of sweet corn, earthy peas and salty halloumi in one bite. These fritters (or patties if you will) are vegetarian-friendly, high in protein, fibre and can be made gluten-free and grain-free with simple swaps.
Jump to: ℹ️ What Is Halloumi? | 👩🍳 Overview | 🛒 Ingredients | 📷 How To Make | 🥗Serving Suggestions | 📝 Go To Full Recipe | More Fritters Recipes |
What is Halloumi?
Halloumi is a delicious cheese originally from Cyprus that’s made from a mixture of sheep’s and goat’s milk (or often cow’s milk). It has a salty flavour and a rubbery texture that becomes slightly creamy and soft when heated. The cheese has a high melting point, which makes it ideal for grilling or frying without losing its shape. It is commonly used in Mediterranean and Middle Eastern cuisines, where it is often served as a starter or main dish, sometimes with salad or vegetables. This avocado halloumi salad is my favourite!
When grated, the salty and slightly rubbery texture of halloumi creates a perfect balance with the other flavours and ingredients and its high melting point means that it holds its shape well when cooked, making it ideal for fritters.
Corn Pea & Halloumi Fritters
This is a classic Cooked & Loved recipe! I first tried halloumi and pea fritters years ago at a cafe near Byron Bay (fritters are a common cafe staple in Australia). I made a few versions at home, with and without peas, with zucchini, corn, grain-free and with flour, and I have settled on this version.
These halloumi fritters have a pan-fried, crispy texture on the outside and a slightly chewy, cheesy and soft middle. The secret in this particular recipe is partially blending the peas and corn with the eggs, which releases that lovely sweet pea and corn flavour in the batter of the fritters. While this step can be skipped, I do urge you to do it and see how the flavour is enhanced…which is what I am all about!
Nutrition tip: Due to peas, egg and cheese, these fritters are a great option for those who are looking for a high-protein vegetarian dish. These can also be made gluten-free and grain-free.
What You’ll Need
Here is what you will need for this zucchini slice. Find the full measurements in the recipe card below.
- Halloumi – in Australia, you can find halloumi in any supermarket, however, it might not be as common in the United States, Europe or other countries. It might be available in Mediterranean-style delis or specialty stores. Grilling cheese, a more common option in the US is a good alternative.
- Frozen peas and sweet corn – please use baby peas as they are much sweeter and nicer than more mature peas.
- Eggs – medium to large eggs should be fine here
- Garlic and onion powder – alternatively, 1 clove of minced garlic and 1/2 of finely chopped small onion
- Salt and pepper
- Baking powder – will give your fritters a little rise.
- Flour – can be plain flour or gluten-free flour; for a grain-free version use a mix of almond meal and tapioca/cassava flour.
- Olive oil for pan-frying (can also be coconut oil, avocado oil).
How To Make Pea, Corn & Halloumi Fritters
Jump to the full recipe card below for more detailed instructions, ingredients list and nutrition info.
- Step 1. Boil a kettle or pot of water. Add frozen peas and corn to a bowl of boiled water, leave for a minute and strain. Cover with more boiled water and leave for another minute or two. This should be enough to defrost both.
- Step 2. Using a potato masher, give those peas and corn a good bashing to break them up slightly. If you don’t have a masher, don’t worry as this is optional.
- Step 3. Grate halloumi and set aside.
Step 4. Scoop some of the peas and corn and add to a large bowl together with 2 eggs. Using an immersion stick (or you can do this in a blender), blend or puree them for a few seconds. You don’t need a smooth puree, we just want to get some of the flavour and juices of the peas and corn incorporated into the liquid.
Step 5. Add the grated halloumi, remaining un-pureed peas and corn, onion and garlic powder, salt and pepper to the egg mixture and stir through. Then add the flour and baking powder and mix until well incorporated into a thick batter.
Step 6. Heat a large skillet or frying pan over medium-high heat. Once hot, add 2 tablespoons of olive oil. Scoop about 2 tablespoons of the mixture for each halloumi. Gently flop it into the pan and use the back of the spoon to flatten the fritter. Cook for 2-3 minutes on each side, or until golden brown and crispy. You may need to add another tablespoon of oil after flipping the fritters.
Step 7. While the fritters are cooking or ahead of time, make the aioli. Mix all ingredients in a small bowl and set aside. Feel free to use a store-bought sauce of choice (mayo, aioli, ranch, sweet chilli, ketchup etc).
Serving Halloumi Fritters
You can serve halloumi fritters for breakfast, brunch or lunch and they can be a delicious, meat-free dinner option. I always make a simple aioli sauce on the side but they will also go well with sweet chilli sauce or even plain-old ketchup.
If you make these for breakfast, you can dish the up with eggs, bacon, mushrooms or smoked salmon on the side. Roasted tomatoes are fabulous as an accompaniment. You can add sliced avocado on top, too.
For lunch or dinner, I will usually make a big salad or a side of greens.
Try Them With These Salads
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Ingredients
For fritters
- 1 cup frozen baby peas 130 g / 4.5 oz.
- 1 cup frozen sweet corn 130 g / 4.5 oz.
- 250 g halloumi cheese 8-9 oz.
- 2 medium or large eggs
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour or gluten-free flour
- 1 tsp baking powder
For simple tomato aioli
- 4 tablespoons mayonnaise
- 2 tablespoons plain yoghurt
- 1 garlic clove minced or grated
- 1 teaspoons tomato paste
Instructions
- Thaw out the peas and corn. Boil a kettle or pot of water. Add frozen peas and corn to a bowl of boiled water, leave for a minute and strain. Cover with more boiled water and leave for another minute or two. This should be enough to defrost both.
- Mash corn and peas. Using a potato masher, give those peas and corn a good bashing to break them up slightly. If you don't have a masher, don't worry as this is optional.
- Prepare halloumi. Grate halloumi and set aside.
- Make egg puree. Scoop some of the peas and corn and add to a large bowl together with 2 eggs. Using an immersion stick (or you can do this in a blender), blend or puree them for a few seconds. You don't need a smooth puree, we just want to get some of the flavour and juices of the peas and corn incorporated into the liquid.
- Mix the batter. Add the grated halloumi, remaining un-pureed peas and corn, onion and garlic powder, salt and pepper to the egg mixture and stir through. Then add the flour and baking powder and mix until well incorporated into a thick batter.
- Pan-fry fritters. Heat a large skillet or frying pan over medium-high heat. Once hot, add 2 tablespoons of olive oil. Scoop about 2 tablespoons of the mixture for each halloumi. Gently flop it into the pan and use the back of the spoon to flatten the fritter. Cook for 2-3 minutes on each side, or until golden brown and crispy. You may need to add another tablespoon of oil after flipping the fritters.
- Make aioli. While the fritters are cooking or ahead of time, make the aioli. Mix all ingredients in a small bowl and set aside. Feel free to use a store-bought sauce of choice (mayo, aioli, ranch, sweet chilli, ketchup etc).
Notes
Nutrition
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Very tasty fritters. Easy to make.
Thanks, Rosemarie 🙂
Absolutely delicious