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Meal prep haloumi and corn fritters recipe
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Prepare and store crispy fritter mix in Ziploc bag for easy cooking within 6 days. Just fry when ready for delicious perfection.
Ingredients:
  • 2 zucchini, coarsely grated
  • 2 corn cobs, husks and silk removed
  • 3 green shallots, thinly sliced
  • 100g haloumi, coarsely grated
  • 150g (1 cup) self-raising flour
  • 60ml (1/4 cup) milk
  • Vegetable oil, to shallow fry
  • Sour cream to serve
  • Chopped avocado to serve
  • Sweet chilli sauce to serve
  • Basil leaves to serve
Instructions:
  • Squeeze the grated zucchini to remove excess liquid, then transfer to a large bowl. Cut the corn kernels from the cobs using a small sharp knife and add them to the bowl along with the shallot and haloumi. Mix well to combine. Transfer the fritter mixture to a large Ziploc bag, remove excess air, seal tightly, and refrigerate for up to 6 days.
  • Preheat the oven to 100°C/80°C fan forced. Take the Ziploc bag out of the fridge, poke holes in the bottom, and drain any liquid over the sink. Empty the zucchini mixture into a bowl.
  • Combine eggs and milk until smooth, then mix in flour with zucchini. Create a well, pour in the egg mixture, and gently mix to combine thoroughly without over-mixing, to keep the fritters tender.
  • Heat enough oil in a large frying pan to reach a depth of 3mm. Once hot over medium heat, drop ¼ cupfuls of the mixture into the pan, spreading them into 9cm rounds. Cook until golden brown underneath for about 3 minutes. Flip and cook for an additional 2 minutes or until fully cooked. Transfer to a wire rack on a baking tray, cover with foil, and keep warm in the oven. Repeat with remaining mixture to make a total of 12 fritters, adding them to the tray in the oven as you go.
  • Top the fritters with avocado, sour cream, sweet chili sauce, and fresh basil leaves before serving.

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