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Corn and zucchini fritters by Miguel Maestre

Category: food

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  • Serves: 8
  • Time needed: 30 mins
  • Difficulty Easy


  • 1 1/2 cups self raising flour
  • 50g parmesan cheese, finely grated
  • Salt
  • Pepper
  • 1/2 bunch chives, roughly chopped
  • 1 cup milk, plus extra
  • 2 eggs
  • 2 corn cobs
  • 2 zucchinis
  • olive oil
  • 1 block haloumi, thickly sliced
  • Rocket leaves, to serve
  • Chutney, to serve
  • Lemon wedges, to serve


  • Step 1

    To make the batter, place the flour and parmesan in a large bowl, season with salt and pepper and mix well with clean hands.

  • Step 2

    Combine the milk and eggs in a small bowl and whisk, add chives, pour into the flour mixture gradually and mix to make a thick batter the consistency of creamy mash, add extra milk if needed.

  • Step 3

    Grate the corn into the bowl and mix well, discard the husks. Using a mandolin, finely cut the zucchinis into thin strips.

  • Step 4

    Heat an oiled frying pan over a medium heat.

  • Step 5

    Take a small handful of the zucchini, using 2 spoons place into the batter and coat, place in the frying pan cook for 2-3 minutes or until golden, turn and cook a further 1-2 minutes or until cooked through, cook in batches and repeat with remaining zucchini and batter.

  • Step 6

    Place the haloumi slices into the frying pan, cook 1 minute or until golden, turn and cook a further minute.

  • Step 7

    Spoon chutney onto a plate, top with a little rocket, top with a fritter, another slice of haloumi, top with another fritter with a lemon wedge on the side to serve.

    Want to try out more of Miguel's recipes? 

    Harrissa lamb and baba ganoush

    Churros con chocolate

    BBQ lamb kofta and beetroot pita