These slightly spicy and sweet fritters are the perfect base for fried or poached eggs. I usually add some guacamole (or just lemony avocado mash) and a little crème fraiche on the side to make it a fresh and delicious brunch.
Chilli and coriander corn fritters (For 2)
- 100 grams sweetcorn kernels (frozen or canned)
- 1 spring onion, finely chopped
- 1/2 a chilli, finely chopped
- A small handful of coriander, finely chopped
- 1 egg
- 20 grams of plain flour
- 1/4 teaspoon baking powder
- 20 ml milk
- A pinch of salt and pepper
- Butter (for frying)
Method
- Put all of the ingredients (except the butter) in a bowl and mix well till combined.
- Pop the butter in a frying pan over a medium to high heat. When its melted, add the sweetcorn mixture to the pan – I normally use 2 tablespoons to make a fritter. In a couple of minutes, the bottom should be browned. Flip the fritter and cook for a further couple of minutes.
- Repeat with the rest of the mixture (and keep the cooked fritters warm while you do so).
- Serve with eggs and avocado mash.
She Likes to Cook 