Sweetcorn Fritters With a Poached Egg and Sweet Chilli Halloumi

@cheese.and.han | Hannah
by @cheese.and.han | Hannah
4 servings
20 min

These sweetcorn fritters make the perfect breakfast stack. They are so versatile and can be served with eggs, halloumi, avocado, bacon, or even just a dollop of creme fraiche. I like these with fried eggs and a tangy salsa, in a mexican-inspired brunch too.

In this version, the sweet chilli halloumi makes a perfect topping, especially crowned with a perfectly poached egg.

I love this recipe because it's easy to scale up or down, depending how many people you are cooking for. Leftovers also make a great lunch or light dinner, eaten cold with smoked salmon or warmed up and served with a crispy green salad.

Sweetcorn Fritters With a Poached Egg and Sweet Chilli Halloumi
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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For the fritters
  • 100 g plain flour
  • 296 g can sweetcorn, drained
  • 2 spring onions, finely chopped
  • 1 tbsp smoked paprika, plus extra to sprinkle
  • 1 tsp ground cumin
  • 1 tbsp sriracha
  • 1 tbsp caster sugar
  • ½ tsp salt
  • 100 ml buttermilk (or use regular milk and a squeeze of lemon)
  • 2 medium eggs, beaten
  • 2 tbsps fresh coriander, chopped, a few leaves retained for garnish
For the toppings
  • 1 medium, ripe avocado
  • ¼ tsp salt
  • Juice of 1 lime
  • 200 g halloumi, sliced widthways into 8
  • 2 tbsps sweet chilli sauce
  • 4 good quality, fresh eggs

Mix together the flour, sugar and spices. Add the drained sweetcorn, chopped spring onion, sriracha, eggs and butter milk and mix together. Season with salt and a good grind of pepper. Stir through the chopped coriander
Heat a frying pan to a moderate heat and add some neutral oil. Add dollops of the mixture (you are aiming for around 8 fritters so may need to do this in batches depending on the size of your frying pan) and fry for a couple of minutes before flipping and repeating on the other side. The fritter should be golden in colour. Keep the cooked fritters warm in a low oven until they are ready for stacking
For the guacamole, mash the avocado with a fork, add the juice of a lime and the salt
Add the sliced halloumi to the frying pan and fry until golden. Flip over and spread the sweet chilli sauce all over one side to create a glaze
Poach the eggs for 3 minutes each in lightly boiling water and a drop of white wine vinegar. You may find it easier to do each egg one at a time, poaching for 2 1/2 minutes each before adding to a bowl of cold water. Once all the eggs are poached, add them back to the boiling water for 30 seconds to heat through
Once all the components are ready - it's time to stack! Add two fritters to each plate, add the guacamole, halloumi slices and poached egg. Garnish with coriander, chopped spring onions and a sprinkling of paprika
@cheese.and.han | Hannah
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  • Shirley Bruninghous Shirley Bruninghous on Dec 27, 2020

    It would be so nice if you didn't have to convert grams to cups

    • See 1 previous
    • Wendy Mills Wendy Mills on Dec 28, 2022

      3/4 c (rounded) flour, 11 oz corn, .41 c buttermilk and 7 oz halloumi - I will try Queso Fresco… much easier to find in the US.

  • Ann Reynolds Ann Reynolds on Dec 27, 2023

    Get a good kitchen scale. Easily gives you grams, ounces, or pounds. Good cooks say this is more accurate anyway!