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  • Lunch

Sweetcorn and Jalapeno Fritters with a Fried Egg

by Bee Berrie

Sweetcorn and Jalapeno Fritters with a Fried Egg
Time to complete
30 Minutes
Serving size
2-3
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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.

  1. 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.
  2. Pour the dry ingredients into a large bowl and whisk to mix thoroughly.
  3. 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.
  4. To make the avocado salad, combine the ingredients in a medium bowl with pumpkin seeds and a squeeze of lime juice on top.
  5. 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. 
  6. Serve loosely stacked up, with the fried egg and a drizzle of sourcream on top and the avocado salad on the side.