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Haloumi and Corn Fritter Bites with Avocado Dip


Haloumi and corn fritter bites with creamy avocado dip


  • 1/4 cup extra virgin olive oil
  • 225 g block haloumi cheese grated
  • 420 g can corn kernels drained, rinsed
  • 2 eggs
  • 1/3 cup self-raising flour
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons chopped fresh chives
  • 1 avocado chopped
  • 1/4 cup plain Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh coriander leaves plus extra leaves to serve
  • 1 teaspoon garlic powder


  1. Preheat oven to 220C/200C fan-forced. Place 1/2 teaspoon oil in each hole of a 24-hole (1 1/2-tablespoon-capacitmini muffin pan. Place in oven for 5 minutes to heat up.
  2. Meanwhile, combine haloumi, corn, egg, flour, lemon rind and chives in a bowl.
  3. Divide mixture among prepared holes. Bake for 10 to 12 minutes or until golden and crisp. Stand in pans for 2 minutes. Turn out onto a wire rack.
  4. Meanwhile, process avocado, yoghurt, lemon juice, coriander and garlic powder until smooth.
  5. Sprinkle bites with extra coriander. Serve with avocado dip.