Corn & Haloumi Fritters + Garlic Aioli
Ingredients
This recipe was surprisingly tasty, although the texture was a little hard to digest. The emulsion happens in the garlic aioli, but we did not make the aioli during our prac.
- 400g can corn kernels
- 3 shallots
- 100g haloumi
- 2 eggs
- 1 cup flour
- 2 stems of coriander
- salt and pepper to season
- Salad: baby spinach leaves, tomato, cucumber and carrot.
- 2 tablespoons oil
- Collect corn, shallots and haloumi
- Drain and dice according to the recipe
- Collect flour and place in large mixing bowl add salt and pepper to season
- Whisk eggs in separate bowl add to flour
- Finely dice coriander and add to flour mixture
- Add corn haloumi and shallots to the flour and egg mixture. Mix thoroughly
- Heat olive oil in electric frypan on a medium heat
- Add 1-2 tablespoons of mixture to pan. Cook up to 9 at a time
- Cook on each side for around 4 mins
- Once cooked place on a plate with kitchen paper
- Repeat until all mixture has been used up
- Collect salad ingredients.
- Prepare salad, dice or cut into wedges or slice tomatoes
- Grate carrot and slice cucumber
- Collect aioli to serve on top of fritters
This recipe was surprisingly tasty, although the texture was a little hard to digest. The emulsion happens in the garlic aioli, but we did not make the aioli during our prac.