Step 1

Combine corn kernels, haloumi, flour, baking powder, eggs, shallot, herbs and chilli in a bowl and season. Heat 3mm oil in a large non-stick pan over medium heat. Add about 1/4 cup (60ml) batter per fritter to the pan, in batches if needed, and cook for 2-3 minutes on each side until golden and crispy. Keep warm until ready to serve.

Step 2

Meanwhile, for the tangy herb sour cream, combine sour cream, caperberries and brine and herbs in a bowl. Season with salt flakes and freshly ground black pepper.

Step 3

Serve hot fritters with sour cream, extra herbs, caperberries and lemon wedges.