Corn and Halloumi Fritters with Chorizo and Chilli
Ingredients
- 2 corn cobs, husks and silks removed
- 100 gm halloumi cheese, diced
- 2 tbsp grated parmesan cheese
- ½ cup mint leaves finely chopped, plus extra for serving
- 4 eggs
- ¼ cup plain flour
- ½ tsp salt
- 2 chorizo sausages, finely diced
- 1 red chilli, finely chopped
- Freshly ground black pepper
- Olive oil for frying
- Sour cream to serve
Method
- Remove the corn kernels from the cobs, cutting as close to the cob as you can. Place the corn in a large bowl, along with the halloumi, parmesan, mint, eggs, flour, salt and freshly ground black pepper; mix well to combine. Heat a teppanyaki plate over medium-high heat and add a little oil, then working in batches, spoon large dollops of the mixture onto the plate and cook for 2 minutes each side until golden and cooked through.
- Meanwhile, in a medium frypan over medium-high heat, add a tablespoon of oil and the chorizo and fry until the edges of the chorizo are crisp and it has released its oil, add the chilli and cook for 1 minute until fragrant, remove from heat. Serve the fritters with a dollop of sour cream, extra mint leaves and some chorizo and chilli over the top.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
