Sweet Corn, Pea & Halloumi Herb Fritters

A nice easy brunch recipe that is quick to put together if you always have corn in the cupboard or peas in the freezer like we do. The key to this recipe is to use lots of herbs, so where I note a large handful I mean LARGE, not a few leaves. Think Jamie Oliver, wildly tearing heads of herbs off their stalks and using the lot, no point saving the rest for a rainy day, chances are they will wilt away in the fridge. Unless of course you have your own garden supply, mine has dwindled with our new resident hens who have got into my herb garden and made it into a dust bath. The fencing will go up this weekend to keep them out and new herbs will be planted. Speaking of our hens, when we adopted them one of the hens, Beryl, had a baby chick which we were excited about the prospect of more eggs once it grew up. Well the chick has become a teenage, it’s a bit like the ugly duckling story because our cute baby chick is starting to resemble a Pea Hen (hopefully not Peacock) and not a egg laying chicken! They say hens will adopt any eggs or chicks if they are broody and it appears that is what Beryl has done. Below is a picture of ‘Pea’ very timid and hiding under our deck.

Makes approx 16 small fritters
Ingredients
4 large free range eggs (or 5 small)
200g garden peas (frozen is fine)
400g tin of creamed corn
Large handful of fresh parsley, mint and coriander, finely chopped
Zest of 1 lemon
2 Tbsp plain flour
200g halloumi, diced small
Salt & Pepper to season
Vegetable oil for frying
Method
In a large bowl whisk together the eggs.
Add the frozen peas (they will defrost quickly), tinned corn, herbs & lemon zest to the whisked eggs.
Sift the flour over the vegetable & herb mix in the bowl and stir through until combined.
Add the diced Halloumi and stir through again. We add the halloumi last so it doesn’t break up.
Season with salt & pepper, the mixture should be fairly thick at this stage, if not add another tablespoon of flour..
In a large frying pan over a medium heat add  2 tablespoons of vegetable oil.
Spoon a tablespoon of mixture into the pan to make each fritter, add another three making sure fritters have enough space to flip them over.
Cook fritter for approximately 2 minutes until golden brown then flip over with a spatula.
Cook second side for the same length of time.
Remove fritters from the pan and place on a tray covered with kitchen roll to soak an excess fat.
Add a little more oil to the frying pan and cook more fritters, repeat process till all mixture is cooked.

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