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Corn and Haloumi Fritters

written by Meg Thompson

breakfast haloumi brunch Fritters

Corn Fritters

Corn Fritters

These are delightful little fritters that are more about showcasing the ingredients than the fritter itself. They make a wonderful, nourishing and sustaining snack also, or work well in a lunchbox.

Makes: 12–15 fritters

GF, V

Ingredients

Method

  • 3 ears sweet corn
  • ½ red onion, sliced
  • 100g haloumi, grated
  • ½ cup gluten-free plain flour
  • 1 tsp ground cumin
  • 2 free-range eggs
  • Handful coriander leaves
  • Juice ½ lemon or lime
  1. Slice corn kernels from cob and place in bowl.
  2. Add remaining ingredients and mix to combine.
  3. Add 1–2 tbsp oil to frying pan over medium–high heat.
  4. Place scoops of mixture into pan and cook for around 3 mins or until golden.
  5. Flip and cook until lovely and golden on other side.




  

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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