This recipe was supposed to be for zucchini fritters, something I make often and which everyone loves, but the one time I decide to test and photograph it, we ended up with way more corn than zucchini! They actually have corn, zucchini, and haloumi cheese in them. They are really tasty and very more-ish. It’s unusual to have any left over. You can also add some grated Parmesan and I have also replaced the haloumi with Fetta, with great success. And obviously, you can reduce the amount of corn!
2 medium zucchini, grated
1 can corn kernels (I used 420 g, but you can use a smaller one)
1 packet haloumi cheese, diced
1 spring onion, finely chopped
a handful flat leaf parsley, finely chopped
salt and pepper to taste
1 tspn smoked paprika
1 cup flour
oil for shallow frying
1. Mix all the ingredients, except the flour, in a large bowl.
2. Add the flour a bit at a time, and using your hands, mix it all together well. For this quantity I use the whole cup of flour, but you may not need it all. You want it to just hold together.
3. Heat some oil in a fry pan on a medium heat.
4. Drop tablespoons of the mixture into the fry pan. Don’t overcrowd it. Cook for about five minutes a side. Cool on a wire rack while you finish making all the fritters.
5. Serve immediately.