Corn & Haloumi Fritters

Corn & Haloumi Fritters

with Sweet Potato Toss

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These juicy, sweet and salty fritters are the perfect marriage of flavours and easy cooking techniques. Each fritter is packed with veggies, but also has tasty haloumi to add plenty of cheesy goodness!

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 cob


1 unit


1 unit


½ block



½ unit

long red chilli

1 bunch

spring onions

1 unit


1 bag

mixed salad leaves

1 tub

sweet chilli sauce

1 bunch


1 unit

sweet potato

Not included in your delivery

5 tbs

plain flour


2 unit



2 tsp

soy sauce

(ContainsGluten, Soya)


olive oil

2 tsp

vinegar (balsamic or white wine)

½ tsp


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2940 kJ
Fat38.1 g
of which saturates11.3 g
Carbohydrate57.8 g
of which sugars25.3 g
Protein26.6 g
Sodium995 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Baking Paper
Baking Tray
Medium Bowl
Paper Towel
Large Non-Stick Pan

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on the oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes, or until tender. Set aside to cool slightly.


While the sweet potato is roasting, slice the kernels off the corn cob. Finely chop the long red chilli (if using). Thinly slice the spring onion (keep the white and green parts separate). Finely chop the coriander. Grate the carrot (unpeeled). Grate the haloumi (see ingredients list). Grate the zucchini. Place the zucchini in a paper towel and squeeze out the excess moisture.


In a medium bowl, combine the corn kernels, carrot, haloumi, zucchini, long red chilli (if using), plain flour, eggs, soy sauce, spring onion (white part only) and the coriander. Mix well to combine. TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape add a teaspoon of flour at a time!


In a large frying pan, add enough olive oil to coat the base and heat over a medium-high heat. Once hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Repeat with the remaining mixture, without crowding the pan. Cook for 3-4 minutes on each side, or until golden. TIP: Don’t flip early to ensure your fritters can set. Transfer to a plate lined with paper towel to drain. Repeat to use up all the mixture. You should get 3 fritters per person. TIP: Add extra oil as needed so the fritters don’t stick.


While the fritters are cooking, cut the cucumber into 2cm chunks. In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves, cucumber, sweet potato and the remaining spring onion to the bowl with the dressing and toss to combine. TIP: Toss just before serving to keep the leaves crisp.


Divide the corn and haloumi fritters and sweet potato toss between plates. Serve with sweet chilli sauce.