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Place the haloumi, sweetcorn, kale and spring onions in a large bowl.
Sprinkle the flour, cornflour and salt over the mixture and stir until everything is mixed and coated with flour.
Whisk the eggs and drizzle them into the bowl. Stir until combined and the vegetables are just coated with the batter.
Heat 1-2 tbsp oil in a frying pan (use enough oil to just cover the bottom of the pan) over medium heat.
Place heaped tablespoons of the mixture into the hot pan and flatten with a spatula to form a disc shape. Cook in small batches, so each fritter has space around it in the pan.
Cook for 2-3 minutes each side, until golden, adjusting the heat as necessary.