Mid Week Meal: Corn And Zucchini Fritters

In our books, fritters are a highly underestimated at-home staple! Offering both a healthy serve of veggies and plenty of flavour for the palate, this recipe will become a regular at your place in no-time. There are many ways to change-up the flavour in fritters – with a bit of spice added here and there or a different veggie combo; with the foundation of fritters, it’s an easy feat when it comes to feeding the family.

This recipe incorporates a favourite – haloumi. Paired with chutney and a squeeze of lemon, it’s an ideal summer-night dish. Plus, it’s oh-so-easy!

Method
1. To make the batter, place the flour and parmesan in a large bowl, season with salt and pepper and mix well with clean hands.
2. Combine the milk and eggs in a small bowl and whisk, add chives, pour into the flour mixture gradually and mix to make a thick batter (you want the consistency of creamy mash). Add extra milk if needed.
3. Grate the corn into the bowl and mix well, discard the husks. Using a mandolin, finely cut the zucchinis into thin strips.
4. Heat an oiled frying pan over a medium heat.
5. Take a small handful of the zucchini. Using two spoons, place into the batter and coat. Place in the frying pan and cook for 2-3 minutes or until golden. Turn and cook a further 1-2 minutes or until cooked all the way through. Cook in batches and repeat with remaining zucchini and batter.
6. Place the haloumi slices into the frying pan and cook for one minute or until golden. Turn and cook for a further minute.
7. Spoon chutney onto a plate, top with a little rocket, top with a fritter, another slice of haloumi, top with another fritter and add a lemon wedge on the side to serve.

Visit our hub for more Miguel Maestre recipes, news, inspiration and relish in a range of his seasonal, internationally-inspired recipes and helpful tips and make your next meal all the more memorable.

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Ingredients

• 1 1/2 cups self raising flour
• 50g parmesan cheese, finely grated
• Salt
• Pepper
• 1/2 bunch chives, roughly chopped
• 1 cup milk, plus extra
• 2 eggs

• 2 corn cobs
• 2 zucchinis
• olive oil
• 1 block haloumi, thickly sliced
• Rocket leaves, to serve
• Chutney, to serve
• Lemon wedges, to serve

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Directions

• Step 1

  To make the batter, place the flour and parmesan in a large bowl, season with salt and pepper and mix well with clean hands.

• Step 2

  Combine the milk and eggs in a small bowl and whisk, add chives, pour into the flour mixture gradually and mix to make a thick batter the consistency of creamy mash, add extra milk if needed.

• Step 3

  Grate the corn into the bowl and mix well, discard the husks. Using a mandolin, finely cut the zucchinis into thin strips.

• Step 4

  Heat an oiled frying pan over a medium heat.

• Step 5

  Take a small handful of the zucchini, using 2 spoons place into the batter and coat, place in the frying pan cook for 2-3 minutes or until golden, turn and cook a further 1-2 minutes or until cooked through, cook in batches and repeat with remaining zucchini and batter.

• Step 6

  Place the haloumi slices into the frying pan, cook 1 minute or until golden, turn and cook a further minute.

• Step 7

  Spoon chutney onto a plate, top with a little rocket, top with a fritter, another slice of haloumi, top with another fritter with a lemon wedge on the side to serve.

  
  

  Want to try out more of Miguel's recipes? 

  Harrissa lamb and baba ganoush

  Churros con chocolate

  BBQ lamb kofta and beetroot pita