Sweetcorn Fritters

Step 1

Chop the coriander coarselySlice the spring onion(s) finely, discarding the root ends

Step 2

Drain the sweetcorn and transfer half of the kernals to a blenderBlend to form a coarse pulpCombine the pulp with the remaining kernels

Step 3

Add 75ml (150ml) of milk and the eggs to a bowl, whisk wellAdd 90g (180g) self-raising flour (plain is fine too), paprika, salt and pepper to another bowl, mix wellCombine the eggy milk and seasoned flour together to form a batterMix in the corn mixture, spring onion and coriander to the batter

Step 4

Remove and discard the stem and seeds of the chilli(es), and slice finelyChop the tomatoes into chunky diceGrate the zest of the lime(s) then chop the limes in two, ready for juicing

Step 5

Add the juice and zest of the lime(s), 1 tsp (2 tsp) of sugar and 1 tbsp (2 tbsp) of olive oil to a bowl and whisk wellAdd the tomato and chilli to the bowl and mix well to make the salsa

Step 6

Add 1-2 tbsp of vegetable oil to a large pan (preferably non stick) on a medium-high heatOnce the oil is hot, add a large dollop of corn mixture to the pan and cook for 2 min or until golden brown on each side then remove to a kitchen towel lined plateTip - If you are feeling confident, you can make more than one fritter at once, otherwise do one at a time.

Step 7

Meanwhile, slice the halloumi into 8 (slicesOnce all the fritters are cooked, add the halloumi to the pan or use a griddle plan if you have one Cook for 2 min on each side on a high heat, or until browned and charred on the outside

Step 8

Serve the fritters with the halloumi, and the salsa to the side Enjoy!