Broccoli, corn & halloumi fritters

A mid week staple, these fritters are packed with veg and perfect for a light summer dinner. I like to serve this with my Mediterranean Bean Salad. They can be made ahead and kept in the fridge or freezer. Original recipe from



  • 1/2 large head (about 150g) broccoli
  • 75g (1/2 cup) self-raising flour
  • 1 egg
  • 80ml (1/3 cup) milk
  • 300g can corn kernels, rinsed, drained
  • 100g halloumi, diced small
  • 2 tbsp chopped fresh chives
  • 1 tsp finely grated lemon rind
  • 60ml (1/4 cup) olive oil
  • Tomato relish or Sweet chilli sauce, to serve


  1. Use a large sharp knife to cut broccoli into large pieces, including the stem. Place in a food processor. Pulse, scraping down the side occasionally, until finely chopped.
  2. Place the self-raising flour and egg in a large bowl. Gradually pour in the milk, whisking, until mixture is well combined and smooth.
  3. Add the broccoli, corn, haloumi, chives and lemon rind to the flour mixture. Season. Use a wooden spoon to stir until well combined.
  4. Heat 1 tbs oil in a large non-stick frying pan over medium heat. Add 1/4 cupfuls of the fritter mixture.
  5. Cook the fritters for 2 minutes or until golden. Use an egg lifter to carefully turn and cook for a further 2 minutes or until golden and cooked through.
  6. Transfer to a plate lined with paper towel. Repeat in more batches with remaining oil and mixture to make 8 fritters in total. Serve with sauce and a salad.

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