Haloumi & Corn Fritter Bites (Ready-to-Print Version)
Golden haloumi and corn bites served warm with a creamy avocado dip and fresh coriander.
# What You’ll Need:
→ Fritter Mixture
01 -
2 tablespoons extra virgin olive oil
02 -
8 ounces haloumi cheese, grated
03 -
15 ounces canned corn kernels, drained and rinsed
04 -
2 large eggs, free range
05 -
5 tablespoons self-raising flour
06 -
1 teaspoon finely grated lemon rind
07 -
2 tablespoons fresh chives, chopped
08 -
1 teaspoon garlic powder
→ Creamy Avocado Dip
09 -
1 avocado, chopped
10 -
4 tablespoons plain Greek-style yoghurt
11 -
1 tablespoon lemon juice
12 -
2 tablespoons fresh coriander leaves, chopped
13 -
1 teaspoon garlic powder
# Step-by-Step Guide:
01 -
Preheat oven to 430°F (220°C). Lightly oil each cavity of a 24-hole mini muffin pan with 1/2 teaspoon olive oil and place in oven for 5 minutes.
02 -
Combine grated haloumi, corn kernels, eggs, self-raising flour, lemon rind, and chopped chives in a bowl. Stir until mixture is slightly sticky and well combined.
03 -
Spoon mixture evenly into prepared muffin pan holes. Bake for 10 to 12 minutes until golden and crispy. Allow fritters to rest 2 minutes before removing from pan onto wire rack.
04 -
Process avocado, Greek yoghurt, lemon juice, coriander, and garlic powder in a blender until smooth and creamy.
05 -
Serve warm fritter bites garnished with extra coriander leaves alongside creamy avocado dip.
# Handy Tips:
01 -
For best texture, ensure mini muffin pan is preheated with oil before adding batter.