Corn Fritters with Avocado Salsa and Poached Eggs

Cook Time 45 Minutes

Servings 12


Vegetable oil, for frying
4 tbs. onion jam
2 fresh eggs
2 tbs. white vinegar

3 corn cobs, kernels sliced off
½ bunch spring onions
Pinch of cayenne pepper
50g plain flour
½ tsp. baking powder
1 tsp. sugar
2 eggs, beaten with 4 tbs. of water
Salt and pepper

Avocado salsa
1 ripe avocado
Juice of 1 lime
¼ bunch of coriander
Pinch of cayenne
Salt and pepper
Olive oil


Place the corn kernels in a bowl along with the onions, cayenne, flour, baking powder, sugar and eggs. Combine well and season the batter with salt and pepper.

Heat oil in a frying pan and add spoonfuls of the mixture. Gently spread each one out with the back of your spoon. Cook for 1-2 minutes and then turn and cook for a further 2 minutes. Drain on some paper towelling.

For the avocado salsa combine all the ingredients together with a fork.

In a large saucepan or pan bring water and the vinegar to the boil, then, turn down to a simmer. Gently crack eggs in a glass, one at a time and slip into the water. Poach for 3 minutes or until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt.

To assemble place three fritters on each plate. Top with the salad, some onion jam and finally the poached egg.


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