Corn Zucchini Halloumi Fritters
Squeaky halloumi, sweet corn and a seaweed secret in a soda-water batter - golden fritters with a miso Kewpie dip.
Serves: 6 (makes 12)
Prep time: 20 minutes
Cook time: 20 minutes
INGREDIENTS
2 cups corn kernels (about 1 cob)
2 cups grated zucchini (about 2)
1/2 cup grated halloumi (120g)
1 x 125g can creamed corn
1 garlic clove, crushed
6 stems coriander, stalks finely chopped, leaves picked and set aside
1 tablespoon green chilli, finely chopped, about 1 (optional)
1 tablespoon sesame seeds
2 sheets nori OR 2 tablespoons furikake OR a packet of seaweed snacks (= 2 tablespoons when crushed)
2 spring onions, finely chopped
1 teaspoon sea salt flakes
1 cup self-raising flour
1 teaspoon bicarb soda
1/2 cup soda water
1 egg
2 tablespoons olive oil, for frying
For the dipping sauce
1/2 cup Kewpie
1 teaspoon white miso
1 teaspoon grated ginger
1 tablespoon lemon zest
To serve
togarashi and coriander leaves
METHOD
Combine all fritter ingredients (reserve 2 tablespoons of coriander leaves for serving) in a medium sized bowl and mix well.
Combine all ingredients for the dipping sauce and store in an airtight container in the fridge until ready to serve.
Preheat the olive oil in a large non-stick frying pan over medium heat. Pan fry the fritters in 1/4 cup portions in batches until golden on both sides, about 5 minutes. Place on a paper-lined tray and into a 100C oven to keep warm.
Serve with the mayo and if you really want to brunch it up... poached eggs, pork belly* and a soy, chilli and black vinegar dipping sauce.
I realise this afterthought is irritating... but on Easter weekend you should always have some standby bacon OR even better... a hunk of roast pork belly* from the Chinese chop shop if you live near one.
** This is a completely unreasonable expectation... but a great tip.
HINTS
The soda water and bicarb are doing the heavy lifting on lightness - don't swap in still water and expect the same puff.
The batter should be thick but spoonable - if the zucchini has made it sloppy, a spoonful more flour brings it back.
Any seaweed works: nori scissored into confetti, furikake from the jar, or a raid on the kids' seaweed snack stash.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: approximately 10500kJ (2505 calories)
Protein: 55g
Fat: 155g
Saturated fat: 38g
Carbohydrates: 215g
Sugars: 25g
Fibre: 18g
Sodium: 4900mg
Note: excludes optional brunch extras (eggs, pork belly).
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.