Name: Summery sweetcorn fritters with smashed avocado and poached eggs
Total time: 2700 s
Yield: 4
Ingredients: 4 sweet corn on the cob; 3 egg; 2 salad onion; 30 millilitre milk; 75 gram plain flour; 1 avocado; 1 lime; 1 tablespoon Greek yogurt; 1 splash white wine vinegar; 4 egg; 2 tablespoon chilli jam; 40 gram feta cheese; 1 handful coriander

Step 1

Mix the kernels (4) , eggs (3) , onions (2) , milk (30 mL) and flour (75 g) in a bowl until combined. Season with salt and pepper. Cover and chill for 30 minutes.

Step 2

Meanwhile, prepare the smashed avocado. Put the avocado (1) , lime juice (1) and yogurt (15 g) into a bowl. Mash with a fork and season to taste.

Step 3

To cook the fritters, heat 2 tbsp vegetable oil in a non-stick frying pan. Once hot (test this by dropping a teaspoon of the fritter mixture into the pan and seeing if it sizzles), add 2 tbsp of the mixture per fritter and fry a few at a time, until light brown on both sides. Remove from the heat and place onto some kitchen paper to remove any excess oil.

Step 4

Bring a pan of water to the boil and add a splash of white wine vinegar (1 splash) . Crack each egg (4) into an individual small bowl. Swirl the water in the saucepan and add the eggs one by one. Cook for 2 minutes, until the whites are firm and the yolks still soft. Carefully transfer the eggs onto kitchen paper to drain any excess moisture.

Step 5

Arrange the fritters into four stacks. Top each stack with the smashed avocado, chilli jam (40 g) (if using), a poached egg, crumbled feta (40 g) and coriander leaves (1 handful) .

Summery sweetcorn fritters with smashed avocado and poached eggs

RECIPE

Ingredients

For the fritters

For the smashed avocado

For the poached eggs

To serve

Method

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