Bursting with robust flavours, these delectable fritters offer a combination of aromatic spices and wholesome ingredients, elevating your breakfast experience to new heights.
4 sweet corncobs, kernels removed
100g coarsely grated halloumi
1 ½ cups self-raising flour
1 tbsp finely chopped mint
1 tbsp finely chopped dill
1 tsp salt flakes
½ tsp cracked black pepper
1 ½ cups buttermilk
½ cup vegetable oil, to shallow fry
1 tbsp white vinegar
4 eggs, at room temperature
1 tbsp zaatar
1 tsp tomato paste
1 tsp chilli sauce
2 tbsp extra virgin olive oil
200g store-bought hummus, to serve
2 cups watercress to serve
Lemon wedges, to serve
- Place the corn kernels, halloumi, flour, mint, dill, salt and pepper in a large bowl. In a separate bowl, whisk the eggs and buttermilk. Add the egg mixture to the corn mixture and fold to combine.
- Heat 2 tablespoons of oil in a large, non-stick frying pan over medium heat. Add half cupfuls of the mixture and cook for 4-6 minutes each side or until cooked through and golden brown. Repeat with the remaining oil and corn mixture.
- Bring a medium-sized, deep saucepan of water to the boil over a high heat. Add vinegar to water. Reduce heat to medium-low. Using a slotted spoon, swirl the water to create a soft whirlpool. Crack an egg into the water and cook for 2 minutes, or until the egg white is just set. Remove with a slotted spoon and repeat with remaining eggs.
- Mix the zaatar, tomato paste, chilli sauce and olive oil together. Divide fritters between plates. Serve with hummus, eggs, zaatar chilli oil, watercress and lemon wedges.