By Miguel Maestre from Network TEN’s The Living Room.
1 1/2 cups self raising flour
50g parmesan cheese, finely grated
1/2 bunch chives, roughly chopped
1 cup milk, plus extra
2 corn cobs
1 block local haloumi, thickly sliced
Rocket leaves, to serve
Local chutney, to serve
Lemon wedges, to serve
12 mini brioche bread rolls, to serve.
To make the batter, place the flour and parmesan in a large bowl, season with salt and pepper and mix well with clean hands.
Add the chives, combine the milk and eggs in a small bowl and whisk, pour into the flour mixture gradually and mix to make a thick batter the consistency of creamy mash, add extra milk if needed.
Grate the corn into the bowl and mix well, discard the husks.
Using a mandolin, finely cut the zucchinis into thin strips.
Heat an oiled frying pan over a medium heat.
Take a small handful of the zucchini, using 2 spoons place into the batter and coat, place in the frying pan cook for 2-3 minutes or until golden, turn and cook a further 1-2 minutes or until cooked through, cook in batches and repeat with remaining zucchini and batter.
Place the haloumi slices into the frying pan, cook 1 minute or until golden, turn and cook a further minute.
Put the haloumi, rocket, chutney and a squeeze of lemon between two fritters to make the sliders. Serve with bread rolls.