Sweetcorn and jalapeño fritters with a fried egg
- August 2023
- Serves 2
- Hands-on time 35 min
Bright and spicy pickled jalapeños mellowed with soured cream make an addictive dip to drizzle over sweetcorn fritters (or anything really!). Top it all off with a fried egg for a sunshine-filled supper.
Sweetcorn fritters make a delicious sub for English muffins in this fun eggs Benedict recipe.
- 20g (6.9g saturated)
- 87g (8.7g sugars)
- 2 corn on the cob
- 4 spring onions
- 75g polenta
- 40g self-raising flour
- 3 medium free-range eggs
- 90ml whole milk
- 1 jalapeño or green chilli, finely chopped
- ½ tsp tajin seasoning, plus extra to serve (see tips)
- Vegetable oil to fry
- 30g pickled sliced jalapeños from a jar (drained weight)
- 50g soured cream
- 1 lime
- Cut the corn away from the cobs by sitting them vertically on one end and cutting down through the back edge of the kernels. Finely slice the spring onions, keeping the white and green parts separate.
- In a large bowl, combine the polenta, flour, 1 egg and a pinch of salt. Gradually whisk in the milk to make a smooth batter. Stir in the corn kernels, spring onion whites, chopped chilli and the tajin.
- Heat a large frying pan over a medium heat and grease with a little oil. Add the mixture in small mounds of about 2-3 tbsp and cook for 2-3 minutes on each side. You may need to cook them in batches.
- Meanwhile, whizz the pickled jalapenos and soured cream in a small food processor or blender into a smooth dip. Season and zest in the lime.
- Once you’ve made all the fritters, fry the eggs in the same pan to your liking. Serve the fritters drizzled with the jalapeño dip and top with eggs. Scatter over the spring onion greens, sprinkle with a little more tajin seasoning and cut a few wedges from the zested lime to squeeze over.
Don’t waste it: Corn cobs still have plenty of flavour with the kernels sliced off. Add them to a soup or chowder (then discard) to impart a subtle sweetness or keep them frozen to use in a summery stock.
Easy swaps: Tajin seasoning combines dried chilli with salt and lime, and is available from Sous Chef and Waitrose as well as Mexican retailers. If you can’t get hold of any, sprinkle over some chilli flakes and squeeze over a bit more lime juice.
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