23/08/2022 
This recipe was developed for Fruit & Veg Month 2022
CategoryEveryday, Snacks, Vegetable, Vegetarian
Yields6 ServingsQuarter (1.5 Servings)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 tbsp olive oil
100 g baby spinach leaves, fresh or frozen (thawed and drained)
2 green onions, thinly sliced
¾ cup frozen corn kernels, thawed, drained or canned corn kernels, drained
1 cup wholemeal plain flour
⅓ cup self-raising flour
½ cup skim milk
2 eggs, lightly beaten
125 g haloumi, grated
½ cup shredded light tasty cheese
¼ cup (60 mL) any cooking oil
½ cup reduced-fat natural yoghurt
¼ cup finely shredded fresh mint (optional)
Method
1
Heat olive oil in a large frying pan. Add green onions and cook, stirring for 1 minute.
2
Add spinach and cook, stirring, for 2 minutes or until spinach wilts. Stir in corn. Remove from the heat. Cool.
3
Meanwhile, combine the flours into a medium bowl. Make a well in the centre. Mix milk and eggs together in a jug. Add egg mixture to flour. Mix until smooth.
4
Stir the haloumi, tasty cheese and cooled spinach mixture in the batter until combined.
5
Heat 1 tablespoon cooking oil in a large frying pan over medium heat. Using 1/4 cup mixture per fritter, cook 4 fritters for 2-3 minutes each side or until golden and cooked through.
6
Transfer fritters to a plate lined with baking paper or foil, loosely cover plate to keep warm. Repeat with remaining oil and batter to make 12 fritters.
7
Combine yoghurt and mint (optional) in a small bowl. Serve fritters warm or cold with mint yoghurt.
Tip
- If using frozen spinach, make sure to squeeze out the extra liquid after it has been thawed.
Variation
- Instead of green onions, you can also use white onions or shallots.
- If haloumi is not available, use more tasty cheese.
Ingredients
1 tbsp olive oil
100 g baby spinach leaves, fresh or frozen (thawed and drained)
2 green onions, thinly sliced
¾ cup frozen corn kernels, thawed, drained or canned corn kernels, drained
1 cup wholemeal plain flour
⅓ cup self-raising flour
½ cup skim milk
2 eggs, lightly beaten
125 g haloumi, grated
½ cup shredded light tasty cheese
¼ cup (60 mL) any cooking oil
½ cup reduced-fat natural yoghurt
¼ cup finely shredded fresh mint (optional)
Directions
1
Heat olive oil in a large frying pan. Add green onions and cook, stirring for 1 minute.
2
Add spinach and cook, stirring, for 2 minutes or until spinach wilts. Stir in corn. Remove from the heat. Cool.
3
Meanwhile, combine the flours into a medium bowl. Make a well in the centre. Mix milk and eggs together in a jug. Add egg mixture to flour. Mix until smooth.
4
Stir the haloumi, tasty cheese and cooled spinach mixture in the batter until combined.
5
Heat 1 tablespoon cooking oil in a large frying pan over medium heat. Using 1/4 cup mixture per fritter, cook 4 fritters for 2-3 minutes each side or until golden and cooked through.
6
Transfer fritters to a plate lined with baking paper or foil, loosely cover plate to keep warm. Repeat with remaining oil and batter to make 12 fritters.
7
Combine yoghurt and mint (optional) in a small bowl. Serve fritters warm or cold with mint yoghurt.
Corn Spinach & Haloumi Fritters
