Sweetcorn Fritters With a Poached Egg and Sweet Chilli Halloumi

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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Ingredients

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

Instructions


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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Comments

  • Shirley Bruninghous Shirley Bruninghous on Dec 27, 2020

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

    • @cheese.and.han | Hannah @cheese.and.han | Hannah on Dec 27, 2020

      Hi Shirley - thanks for your comment.


      I'm from the UK and we don't really use cups over here but I can certainly add it to future recipes.


      It's a shame that food talk daily don't add in a feature to easily convert from metric to imperial measurements.


      This is a really tasty recipe though so please do let me know if you manage to convert and make it!

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