Bursting with robust flavours, these delectable fritters offer a combination of aromatic spices and wholesome ingredients, elevating your breakfast experience to new heights. Put Middle Eastern Corn and Halloumi Fritters with Poached Eggs and Hummus on the menu this week.
Middle Eastern Corn and Halloumi Fritters with Poached Eggs and Hummus
Serves 4
Ingredients:
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
Corn and Halloumi Fritters
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
3 eggs
1 ½ cups buttermilk
Method:
To make fritters, 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.
