I recently spotted some delicious looking fritters on Not Quite Nigella and realised I hadn’t made any in a long time, and I love me some fritters, so this had to be rectified fast. I feel like fritters are one of the only foods that works equally as well for every meal of the day – add a poached egg and you’ve got breakfast, or some chutney and a salad and lunch or dinner is sorted.
Sure, you can eat eggs at any time of the day, but I still feel like I’m eating a breakfast food if I have them for dinner. I’ve also been known to have pizza for breakfast, but again, that’s somewhat of a novelty! Fritters though, they just seem to cross from one meal to the next with ease. Anyway, I guess the point here is we should all be eating more fritters.
I used Lorraine’s recipe as a kick off point, and then made some tweaks of my own, particularly the addition of haloumi, as everything is better with haloumi!
- 1/2 cup plain flour
- 1tsp baking powder
- 420g can of creamed corn
- Small red onion
- 2 eggs
- Can of corn kernels
- 250g haloumi
- 2tbs fresh chives
- 1/2tsp sugar
- Finely dice the onion and set aside
- In a large bowl mix together the flour and baking powder
- In a jug whisk together the creamed corn and eggs until combined
- Add the creamed corn mixture to the flour and whisk together
- Grate the haloumi and add to the mixture with the corn kernels, red onion and finely chopped chives. Mix to combine
- Taste and season with sugar as needed
- Heat oil in a non-stick frypan and cook the fritters, flipping when bubbles appear on the surface
- Serve immediately with your choice of toppings
I had mine for lunch with some tomato chutney on top – delicious! The sweetness of the corn and the saltiness of the haloumi work perfectly together, and they definitely satisfied my need for fritters!