Learn how to make delicious, high-protein, vegetarian-friendly corn, pea and halloumi fritters. Served with a simple tomato aioli, these fritters are great for breakfast, brunch or lunch and can also be served for dinner with a salad or vegetable sides.
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
This recipe makes about 12 fritters, which will feed 3-4 people, depending on what else you're serving.
Nutrition
Serving: 1 fritter | Calories: 143kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 322mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 6mg | Calcium: 238mg | Iron: 1mg
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