Who’d have thought having sweetcorn for brunch would be so exciting! These fritters are tasty, filling and fun to make – you’ll fall in love at the very first mouthful.
When I was younger we would always have sweetcorn out of a tin, which I quite liked, and we tended to have it with salads. I always remember my Dad turning his nose up though and saying it was chicken food!
Also, I used to find it strange when as a child I’d go to friends’ houses and be served sweetcorn with a roast, smothered in gravy! I’d eat it, of course, as I didn’t want to come across as being rude! To be honest there wasn’t much I didn’t eat as a child. Only bananas, 😂 YUK!!!
Dean and I have a dish called sweetcorn hash at one of our favourite brunch places in town. It’s so GOOD! Dean being a meat man and opting for a vegetarian brunch I knew I had to make something similar at home.
They are very easy to make and taste delicious! Plus they make brunch a little more exciting. I had been fancying duck eggs so they were on the shopping list this week and they worked a treat. Mmm silky smooth egg yolk!
Dean and I are really into hot sauce at the moment so one tip I have is to invest in some for your fridge! It just finishes dishes like this off so well. This is the one we use.
Sweetcorn Fritters
Ingredients
- 200 g sweetcorn I used corn on the cob but tinned is fine also
- 1/4 red onion diced
- 1 fresh red chilli thinly chopped
- 1 handful fresh coriander roughly chopped
- 1 tsp smoked paprika
- 50 g self-raising flour
- 1 egg beaten
- 40 ml milk
- salt and pepper
- 1 avocado cubed
- 6-7 baby tomatoes cut in to quarters
- 1/2 lime
- 1 tbsp rapeseed oil
- 2 duck eggs
Instructions
- Prepare your corn on the cob and depending on size boil them for about 6-8 minutes. Once they are done let them cool for a few minutes, and get a sharp knife then cut the kernels off the cob.
- While your corn is cooling, cut the avocado into cubes, chop your tomatoes and place into a bowl. Squeeze in the lime and season well with salt and pepper. Pop in the fridge until you are ready to serve.
- Mix the corn, red onion, chilli, coriander, paprika, flour, milk and the beaten egg together and season with salt and pepper.
- Heat some oil in a large pan and spoon 4 burger size mounds of the mixture, spaced apart. I did mine in two batches.
- When the fritters are brown on the underside turn over and cook for 2-3 minutes more until they are golden brown.
- Poach the eggs and when they are ready, place on top of your fritters. Serve with the avocado and tomato salsa. Season with salt and pepper and if your feeling like an extra kick, drizzle the hot sauce or tabasco on.
- Scatter with lots of coriander. Enjoy!
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