Prepare the vegetables. Finely slice the spring onion, grate the zucchini & halloumi and either graze the florets off the broccoli stalks with a knife or put the broccoli heads in a food processor. Blend.
Zucchini is a very water dense vegetable; in small handfuls squeeze as much excess water out as possible from the grated zucchini into the sink. The less water the better the fritters will form when cooked.
Once ready put the zucchini, broccoli, halloumi, corn & spring onion into a mixing bowl. Add the flour and paprika.
In separate bowl mix together two eggs. Pour the eggs over the dry ingredients and mix.
Prepare a pan with 1 Tbs EVOO over the stovetop. With a large spoon scoop the picture into the pan and make little pancakes. They should only take 3-5 mins each to cook.
Keep flipping and making sure they are nice and brown. Continuously pushing down on the mixture with a spatula so you are helping to create tightly formed fritters.
TIP: You may need to add more EVOO as you make the fritters to reduce them sticking to the pan.
You can determine if the fritters are almost ready by pushing down on the fritters with the spatula every time you flip. When there is no more wet liquid presenting as you push down and the fitters are a nice golden brown; the fritter is ready.