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haloumi and corn fritter bites with creamy avocado dip

Haloumi and corn fritter bites with creamy avocado dip

These mini cheese and corn fritters are a perfect snack, lunchbox treat, finger food or light meal. We can't stop dunking them in the creamy avocado, lemon and yoghurt dip!


- 250g haloumi cheese

- 1 cup corn kernels

- 1/4 cup all-purpose flour

- 1 egg

- 1/4 cup milk

- 1/4 teaspoon garlic powder

- 1/4 teaspoon paprika

- Salt and pepper to taste

- Olive oil for frying


For the avocado dip:

- 1 ripe avocado

- 1/4 cup plain Greek yogurt

- 1 tablespoon lemon juice

- 1/4 teaspoon cumin

- Salt and pepper to taste


1. In a medium bowl, combine the haloumi cheese (grated or crumbled) and corn kernels. Add in the flour, egg, milk, garlic powder, paprika, and salt and pepper. Mix well until a thick batter forms.


2. Heat about 2 tablespoons of olive oil in a non-stick pan over medium heat.


3. Using a spoon, scoop out small portions of the batter and drop them onto the hot pan. Use the back of the spoon to flatten the fritters slightly.


4. Cook the fritters for 2-3 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer them to a plate lined with paper towels to absorb any excess oil.


5. To make the avocado dip, cut the avocado in half and remove the pit. Scoop out the flesh and place it in a blender or food processor. Add in the Greek yogurt, lemon juice, cumin, and salt and pepper. Blend until smooth and creamy.


6. Serve the haloumi and corn fritter bites warm with the creamy avocado dip on the side for dipping. Enjoy as a snack or appetizer!

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