Pea Corn & Halloumi Fritters

Ingredients

• 130 g (1 cup; 4.5 oz)frozen baby peas
• 130 g (1 cup; 4.5 oz)frozen sweetcorn
• 250 g (8–9 oz)halloumi
• 2medium or large eggs
• 1 tsponion powder
• ½ tspgarlic powder
• ¼ tsppepper
• To tastesalt
• 2–3 tbspolive oil
• 60 g (½ cup)plain flour or gluten-free flour
• 1 tspbaking powder
• 4 tbspmayonnaise
• 2 tbspplain yoghurt
• 1garlic clove, minced or grated
• 1 tsptomato purée

Instructions

1. 1

   Defrost the vegetables

   Put the frozen peas and sweetcorn in a bowl and cover with freshly boiled water. Leave for a minute, then drain, cover with fresh boiled water and leave for another minute or two before draining again.

2. 2

   Roughly mash

   Use a potato masher to break up the peas and sweetcorn a little. This is optional, so skip it if you do not have a masher.

3. 3

   Grate the halloumi

   Grate the halloumi and set it aside.

4. 4

   Blend some vegetables

   Scoop some of the peas and sweetcorn into a large bowl with the 2 eggs. Blend with a stick blender for a few seconds, or use a blender, until some of the vegetables are incorporated but the mixture is not completely smooth.

5. 5

   Mix the batter

   Stir the grated halloumi and remaining peas and sweetcorn into the egg mixture, then add the onion powder, garlic powder, salt and pepper. Add the flour and baking powder and mix until you have a thick batter.

6. 6

   Fry the fritters

   Heat a large frying pan over medium-high heat and add 2 tablespoons of olive oil once hot. Scoop about 2 tablespoons of batter per fritter into the pan and flatten gently with the back of a spoon. Cook for 2–3 minutes on each side, until golden and crisp; add another tablespoon of oil after turning if needed.

7. 7

   Stir the aioli

   While the fritters cook, or beforehand, mix the mayonnaise, yoghurt, garlic and tomato purée in a small bowl. Set aside to serve, or use a shop-bought sauce of your choice.

What are pea, corn and halloumi fritters?

Fritters are a familiar way to bind chopped or mashed ingredients into small pan-fried cakes, and versions appear in many food traditions. This combination is a modern, vegetarian-friendly take, bringing together sweet vegetables and salty, firm halloumi.

A little of the peas and sweetcorn is blended with the eggs to help flavour the batter, while the rest stays in pieces. That gives the fritters a mixture of soft interior and crisp, browned edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 143 calories, 6g protein, 9g carbs, 9g fat.

The sweetcorn, peas and flour provide most of the carbohydrates; halloumi and eggs contribute protein, while the cheese, frying oil and mayonnaise provide much of the fat. Serve the fritters with salad or extra vegetables for a more balanced plate.

Why halloumi works here

Halloumi has a savoury, salty flavour and holds its shape when grated into the batter. It also helps the fritters brown as they cook.

The cheese is already quite salty, so taste the batter before adding much extra salt. The recipe does not give a measured amount, so season to taste.

Getting the vegetables ready

Defrosting: Two brief soaks in freshly boiled water are used to thaw the peas and sweetcorn. Drain them well afterwards so excess water does not loosen the batter.

Mashing: A few presses with a potato masher break up some of the vegetables without turning them to purée. This is optional, but helps the ingredients sit together.

The batter and its texture

Blending: Only blend some of the vegetables with the eggs, and stop while the mixture still has texture. This adds their flavour to the liquid without making the finished fritters uniform.

Consistency: Once the flour and baking powder are mixed in, the batter should be thick enough to scoop and flatten. If it seems loose, check that the vegetables were drained thoroughly before changing anything else.

Frying for crisp edges

Heat the pan before adding the oil, then cook over medium-high heat as directed. This gives the fritters a chance to brown rather than sit in a cool pan.

Keep each fritter to roughly 2 tablespoons of mixture and flatten it gently. Cook for 2–3 minutes per side, looking for a golden, crisp surface before turning.

The quick tomato aioli

Mayonnaise provides the creamy base, while yoghurt lightens its texture and tomato purée adds a gentle savoury note. Grated or minced garlic gives the sauce a sharper finish.

Mix the sauce while the fritters cook, or make it ahead. A shop-bought sauce such as mayonnaise, aioli, ranch, sweet chilli sauce or ketchup can be served instead.

Serving ideas

Serve the fritters warm with the tomato aioli alongside for dipping. Their sweetcorn, peas and salty cheese make them suitable for breakfast, brunch or lunch.

For dinner, add a salad or vegetable side. A fresh, lightly dressed accompaniment contrasts nicely with the fried, savoury fritters.

Recipe notes & tips

• Drain the thawed peas and sweetcorn well before mixing the batter.
• Grate the halloumi before starting to cook so it is ready to add.
• Blend only some of the vegetables with the eggs to keep texture in the fritters.
• Use roughly 2 tablespoons of batter for each fritter so they cook evenly.
• Make the aioli before frying if you want to focus on the pan while the fritters cook.

Variations

• Gluten-free batter: Use a gluten-free flour in place of the plain flour.
• Different dipping sauce: Serve with shop-bought aioli, ranch, sweet chilli sauce or ketchup.
• More garlic: Add extra minced or grated garlic to the sauce if you prefer a stronger flavour.
• Smoother fritters: Mash the peas and sweetcorn more thoroughly before making the batter.
• Vegetable side: Pair the fritters with a salad or cooked vegetables for a dinner plate.

Common mistakes to avoid

• Wet vegetables: Excess water can make the batter loose; drain the peas and sweetcorn thoroughly.
• Over-blending: A completely smooth vegetable mixture loses the fritters' varied texture; blend only a portion with the eggs.
• Crowded pan: Fritters may be harder to turn if packed closely; leave space around each one.
• Turning too soon: The fritters need 2–3 minutes per side; wait for a golden, crisp surface before flipping.
• Too much salt: Halloumi is salty already; season the batter to taste rather than adding salt automatically.

How to store

Refrigerate leftover fritters in a covered container and eat within 3 days. Reheat in a frying pan until hot throughout, or use an oven; the edges may soften in a microwave. Store the aioli separately in the fridge.

Frequently asked questions