Haloumi and Corn Fritter Bites with Creamy Avocado Dip

AuthorGeo FoodsCategory

Ingredients

 · ¼ cup olive oil
 · 225 g haloumi cheese, grated
 · 420 g corn kernels, rinsed
 · 2 eggs
 · ½ cup self-rising flour
 · 1 teaspoon grated lemon rind
 · 2 tablespoons fresh chives
 · 1 avocado, chopped
 · ¼ cup Greek-style yoghurt
 · 1 tablespoon lemon juice
 · Chopped coriander leaves, extra to serve
 · 1 teaspoon garlic powder

Preparation

1

Preheat oven to 220°C. Place ½ teaspoon of oil in each hole of a 24-hole (1½ tablespoon-capacity) mini muffin pan. Place in oven for five minutes to heat up. Meanwhile, combine haloumi, corn, egg, flour, lemon rind and chives in a bowl. Divide the mixture among prepared holes. Bake for 10-12 minutes or until golden and crisp. Stand in pans for two minutes. Turn out onto a wire rack. Meanwhile, process avocado, yoghurt, lemon juice, coriander and garlic powder until smooth. Sprinkle the bites with extra coriander. Serve with avocado dip.

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Ingredients

 · ¼ cup olive oil
 · 225 g haloumi cheese, grated
 · 420 g corn kernels, rinsed
 · 2 eggs
 · ½ cup self-rising flour
 · 1 teaspoon grated lemon rind
 · 2 tablespoons fresh chives
 · 1 avocado, chopped
 · ¼ cup Greek-style yoghurt
 · 1 tablespoon lemon juice
 · Chopped coriander leaves, extra to serve
 · 1 teaspoon garlic powder

Directions

1

Preheat oven to 220°C. Place ½ teaspoon of oil in each hole of a 24-hole (1½ tablespoon-capacity) mini muffin pan. Place in oven for five minutes to heat up. Meanwhile, combine haloumi, corn, egg, flour, lemon rind and chives in a bowl. Divide the mixture among prepared holes. Bake for 10-12 minutes or until golden and crisp. Stand in pans for two minutes. Turn out onto a wire rack. Meanwhile, process avocado, yoghurt, lemon juice, coriander and garlic powder until smooth. Sprinkle the bites with extra coriander. Serve with avocado dip.

Haloumi and Corn Fritter Bites with Creamy Avocado Dip

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