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Haloumi and corn fritter bites with creamy avocado dip
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Irresistible mini cheese and corn fritters paired with creamy avocado, lemon, and yogurt dip - a versatile and delicious snack or light meal!
Ingredients:
  • 56.88 gm extra virgin olive oil
  • 225g block haloumi cheese, grated
  • 420g can corn kernels, drained, rinsed
  • 2 eggs
  • 49.50 gm self-raising flour
  • 1 tsp finely grated lemon rind
  • 40.00 ml chopped fresh chives
  • 1 avocado, chopped
  • 62.50 ml plain Greek-style yoghurt
  • 21.00 gm lemon juice
  • 40.00 ml chopped fresh coriander leaves, plus extra leaves to serve
  • 1 tsp garlic powder
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Drizzle 1/2 teaspoon oil into each well of a 24-hole mini muffin pan (1 1/2-tablespoon capacity) and place in the oven for 5 minutes to heat.
  • Next, mix haloumi, corn, egg, flour, lemon rind, and chives together in a bowl.
  • Pour the mixture into the prepared molds. Bake for 10 to 12 minutes until golden and crispy. Let sit in the pans for 2 minutes, then transfer to a wire rack.
  • Combine ripe avocado, creamy yogurt, fresh lemon juice, fragrant coriander, and a hint of garlic powder in a food processor until velvety smooth.
  • Garnish bites with additional coriander and present with avocado dip.

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