Corn & Halloumi Fritters

---

SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 10 MINS

---

---

Ingredients

---

FOR THE FRITTERS

2 CORN COBS, KERNELS REMOVED

1 BLOCK HALLOUMI, COARSELY GRATED

1/2 CUP PLAIN FLOUR

3 EGGS, LIGHTLY WHISKED

1/2 CUP FLAT LEAF PARSLEY, ROUGHLY CHOPPED

1/2 CUP RED ONION, DICED

SALT & PEPPER

1 TBSP OLIVE OIL

FOR THE YOGHURT SAUCE

2 TBSP COCONUT YOGHURT

2 TSP DILL, FINELY CHOPPED

1/4 LEBANESE CUCUMBER, DICED

JUICE OF 1 LEMON

2 TSP CUMIN

CRACK SALT & PEPPER

TO SERVE

TORN COS LETTUCE LEAVES

TORN CORIANDER LEAVES

ZUCCHINI, RIBBONED

---

Utensils

---

PEELER

SHARP KNIVES

GRATER

LARGE FRY PAN

MEDIUM MIXING BOWL

WHISK OR FORK FOR EGGS

---

Method

---

1. PREPARE ALL INGREDIENTS FOR THE FRITTERS. MIX INGREDIENTS TOGETHER IN A MIXING BOWL

2. STIR TOGETHER YOGHURT SAUCE IN A SMALL RAMEKIN. TEAR COS LETTUCE LEAVES, RIBBON ZUCCHINI AND SET ASIDE

3. HEAT OLIVE OIL OVER MEDIUM / HIGH HEAT. FORM SPOONFULS INTO 10CM DISCS AND ADD TO FRY PAN EITHER IN BATCHES OR ALL TOGETHER IF FRY PAN PERMITS. COOK FOR 2-3 MINS BEFORE FLIPPING. COOK UNTIL GOLDEN AND CRISPY. REMOVE FROM HEAT

4. DIVIDE LETTUCE AND ZUCCHINI BETWEEN BOWLS. ADD 3-4 FRITTERS PER BOWL. TOP WITH SPOONFULS OF YOGHURT SAUCE AND TORN CORIANDER LEAVES - ENJOY !

---