Sweetcorn and Jalapeno Fritters with a Fried Egg
Time to complete
30 Minutes
Serving size
2-3
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What You Need
Ingredients
Preparation
Using fresh kernels from a corn on the cob gives this dish a lovely bright crunchy texture, but tinned corn is a quicker, easier, just-as-tasty option too.
- If you’re making these with fresh corn, remove the husks and threads, then blanch the corn in a large pot of boiling water for 2 minutes, then drain and allow to cool a little.
- Pour the dry ingredients into a large bowl and whisk to mix thoroughly.
- Trim the corn kernels from the cob, by standing it on its end on a cutting board, and running a sharp knife slowly down the length of the cob, keeping it as close to the centre as possible. Transfer ⅔ of the kernels to the bowl, then finely chop the remaining ⅓ of the kernels and add into the bowl with the cornmeal, flour and cornflour, jalapenos, coriander, egg, buttermilk and spring onions. Mix thoroughly.
- To make the avocado salad, combine the ingredients in a medium bowl with pumpkin seeds and a squeeze of lime juice on top.
- Warm the olive oil for a minute or two in a HexClad 25CM Hybrid Fry Pan over medium heat. Drop 2-3 rounded tablespoonfuls of the fritter mixture into the pan, slightly flattening them for an even cook. Leaving a little space between fritters, fry on each side for 2-3 minutes until golden brown and cooked through. Transfer cooked fritters to a baking tray and keep warm, whilst you cook the remainder of fritters and fry the egg.
- Serve loosely stacked up, with the fried egg and a drizzle of sourcream on top and the avocado salad on the side.
