Sweetcorn fritter
A spicy update on your bacon and egg brunch in the form of these crunchy and flavourful sweetcorn fritters.
Created by Cru Events
What you’ll need
Serves 2
1 large tin of sweetcorn (drained)
4 spring onions
1tsp of garam masala
½tsp cumin seeds
1tsp ground coriander
½tsp cayenne pepper
Sea salt
Black pepper
250g gram flour
1 free range hens egg
2 free range duck eggs
8 rashers of streaky bacon
Small handful of baby spinach
Pinch of crushed chilli
Glug of olive oil
Small knob of butter
Let’s get cooking
In a large bowl, place the sweetcorn followed by the finely sliced spring onion, garam masala, cumin seeds, coriander, cayenne and gram flour. Mix all of the ingredients together until well combined and season. Add the gram flour and whisked hens egg and mix until just combined and a stiff sticky batter is formed.
Preheat a large frying pan and add 2tbsp of olive oil, then scoop the fritter mix into the pan and allow to pan fry before pressing out the batter into thin disks. Turn the fritters periodically until golden brown and firm. Remove from the pan and rest on a paper towel to remove any excess oil.
Meanwhile, place the bacon in the frying pan and cook until crispy, remove from the pan and place alongside the fritters to drain.
Finally, fry your duck eggs, remembering to season and finish the cooking with a knob of butter.
Place a handful of baby spinach onto the plate, followed by a fritter, some crispy bacon and a duck egg, then sprinkle the crushed chilli over the top.
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