3 ears sweetcorn, kernels sliced from the cob
1 small red onion, thinly sliced
100g haloumi, coarsely grated
1/2 cup plain flour (or gluten free flour)
1/2 teaspoon baking powder
1 teaspoon cumin seeds, toasted in a dry pan then ground into a powder
Handful of coriander, roughly chopped
Small handful of dill fronds, chopped
Finely grated zest of 1 lime
Juice of 1/2 lime
3 eggs separated
vegetable oil for frying
In a large bowl, mix the corn kernels with the onion, halloumi, flour, baking powder, cumin and herbs.
Add lime zest and juice along with the egg yolks and stir through until the whole thing is chunkily combined.
In another bowl, whisk the eggs to soft peaks.
Add 1/3 of the egg whites to the corn mixture and stir through to loosen, then gently fold in the rest of the whites.
Heat 1 cm depth of oil in large heavy-based frying pan until hazy.
Drop heaped tablespoonfuls of the batter into the hot oil taking care to flatten the fritters a bit and guide any stray fritters back to home base; for larger fritters, aim for 1/3 cup batter for each one, flattening it out to a diameter of about 10cm.
Cook for about 3 minutes on each side or until golden and cooked through, then drain well on paper towel. Keep warm in 120° oven until ready to serve.
To transport: These are delicious straight from the pan of course, but will work equally well cold after a journey in a tin or container, interleaved with sheets of paper towel. Smaller fritters can be handed round at picnics or cocktail parties too. If you have any fritters left over, cut them into slices and toss through a rocket salad dressed with vinaigrette.