Corn Spinach & Haloumi Fritters
This recipe was developed for Fruit & Veg Month 2022
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Heat olive oil in a large frying pan. Add green onions and cook, stirring for 1 minute.
Add spinach and cook, stirring, for 2 minutes or until spinach wilts. Stir in corn. Remove from the heat. Cool.
Meanwhile, combine the flours into a medium bowl. Make a well in the centre. Mix milk and eggs together in a jug. Add egg mixture to flour. Mix until smooth.
Stir the haloumi, tasty cheese and cooled spinach mixture in the batter until combined.
Heat 1 tablespoon cooking oil in a large frying pan over medium heat. Using 1/4 cup mixture per fritter, cook 4 fritters for 2-3 minutes each side or until golden and cooked through.
Transfer fritters to a plate lined with baking paper or foil, loosely cover plate to keep warm. Repeat with remaining oil and batter to make 12 fritters.
Combine yoghurt and mint (optional) in a small bowl. Serve fritters warm or cold with mint yoghurt.
Tip
- If using frozen spinach, make sure to squeeze out the extra liquid after it has been thawed.
Variation
- Instead of green onions, you can also use white onions or shallots.
- If haloumi is not available, use more tasty cheese.
Ingredients
Directions
Heat olive oil in a large frying pan. Add green onions and cook, stirring for 1 minute.
Add spinach and cook, stirring, for 2 minutes or until spinach wilts. Stir in corn. Remove from the heat. Cool.
Meanwhile, combine the flours into a medium bowl. Make a well in the centre. Mix milk and eggs together in a jug. Add egg mixture to flour. Mix until smooth.
Stir the haloumi, tasty cheese and cooled spinach mixture in the batter until combined.
Heat 1 tablespoon cooking oil in a large frying pan over medium heat. Using 1/4 cup mixture per fritter, cook 4 fritters for 2-3 minutes each side or until golden and cooked through.
Transfer fritters to a plate lined with baking paper or foil, loosely cover plate to keep warm. Repeat with remaining oil and batter to make 12 fritters.
Combine yoghurt and mint (optional) in a small bowl. Serve fritters warm or cold with mint yoghurt.
