Name: Corn, Zucchini and Halloumi Fritters
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 15 serving(s)
Ingredients: 2 cups (260 g) yellow or green zucchini, grated (about 1 large zucchini); 2 ears of corn, husks removed, kernels removed from the cobs, or 1 1/2 cups (225 g) thawed frozen corn kernels; 1 tsp salt; 3 tbsp unbleached all-purpose flour; 3 tbsp cornstarch; 1/4 tsp baking soda; 1 eggs; 1 1/2 cups (150 g) halloumi cheese, grated; 1/2 cup (15 g) basil leaves, torn; 1 lime, zest finely grated; 1/2 cup (125 ml) vegetable oil, for frying; 1/2 cup (125 ml) sour cream; 1 tsp (5 ml) honey, plus more for serving; 1/4 cup (10 g) basil leaves, finely chopped; 1 small shallot, chopped; 1 lime, juice only

Preparation

Fritters
- In a bowl, combine the zucchini, corn and salt. Let degorge for 10 minutes. Drain.
- In a large bowl, combine the flour, cornstarch and baking soda. Add the egg and whisk to combine. Add the drained vegetables and the remaining ingredients except for the oil. Mix gently.
- Line a baking sheet with a wire rack or paper towels.
- In a large non-stick skillet over medium-high heat, warm the oil. Using a 3-tbsp (45 ml) ice cream scoop, place 4 balls of the fritter mixture into the hot oil, pressing on them with a fork. Watch out for splattering. Cook for 2 to 3 minutes on each side or until golden. Add more oil as needed. Drain the fritters on the baking sheet and keep warm in an oven preheated to 200°F (95°C) while you cook the remaining fritters.
Basil Sour Cream
- Meanwhile, in a small serving bowl, combine all of the ingredients. Season with salt and pepper. Drizzle with more honey.
- Serve the fritters on plates. Serve with the basil sour cream.

Corn, Zucchini and Halloumi Fritters

Categories

Ingredients

Fritters

Basil Sour Cream

Preparation

Fritters

Basil Sour Cream

Personal Note

To help you with this recipe

RICARDO Portion Scoop (45 ml)