Charred corn and halloumi pancakes recipe
Try a new twist on barbecued corn on the cob with this corn and halloumi pancake recipe. Char the corn before making into fritters, and add a little chilli and coriander for extra kick. Serve with sriracha chilli-spiked yogurt and a squeeze of lime for a winning summer vegetarian dinner idea.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 407 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 4 sweetcorn cobs
- 1 tbsp olive oil
- 200g plain flour
- 2 tsp baking powder
- 1 red chilli, finely chopped
- 20g fresh coriander, 15g chopped
- 1 large egg
- 350ml milk
- ½ x 225g pack 30% less fat halloumi
- 125g low-fat Greek-style yogurt
- 1 tsp sriracha chilli sauce, or to taste
- 1 lime, cut into wedges to serve
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1715kJ 407.0kcal
- Fat
- 14g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 52.5gProtein 21.3gFibre 2.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Heat a griddle pan or barbecue until hot and brush the sweetcorn cobs with 1 tsp oil. Cook for 15 mins, turning regularly, until charred all over. Use a sharp knife to cut down the length of each cob to remove the kernels; transfer to a bowl.
- Mix the flour, baking powder, chilli and chopped coriander in a separate bowl. Create a well in the centre; whisk the egg and milk to combine, then pour into the well. Starting in the centre, whisk gently to gradually mix the flour into the egg mixture until combined and smooth. Stir in the sweetcorn and halloumi; season.
- Heat a frying pan over a medium-high heat and brush with oil. Working in batches, pour ladlefuls of batter into the pan to form 8cm pancakes. Cook for 2 mins until golden; flip and cook for a further 2 mins. Repeat to make 12 pancakes.
- Mix the yogurt with the chilli sauce, then serve with the pancakes, remaining coriander and lime wedges for squeezing over.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
