Corn and Haloumi Fritters

by Meg Thompson May 6, 2020

Corn and Haloumi Fritters

By: Meg Thompson

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.

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Servings

Prep time

Cook time

Recipe

Ingredients

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

Method

Slice corn kernels from cob and place in bowl.
Add remaining ingredients and mix to combine.
Add 1–2 tbsp oil to frying pan over medium–high heat.
Place scoops of mixture into pan and cook for around 3 mins or until golden.
Flip and cook until lovely and golden on other side.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: breakfast, brunch, Fritters, haloumi

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.