Hot Shott’s Sweetcorn fritters with smashed avocado and poached eggs
Servings Prep Time
4people 15minutes
Cook Time
5 – 10minutes
Servings Prep Time
4people 15minutes
Cook Time
5 – 10minutes
Ingredients
Instructions
  1. Place flour in a mixing bowl and make a well in the centre. Use a fork to whisk eggs and milk in a jug then pour gradually into the flour. Add the yogurt and stir gently to combine. Cut the corn kernels off the cob and add to the milk and flour mixture along with the chives and half the feta. Add a pinch of salt and pepper and mix through. Don’t over mix or the fritters may become tough, not light and fluffy.
  2. Heat oil in a large frying pan. Drop in large tablespoon size dollops spaced out around the pan. Allow each fritter to become golden in colour and puff up then flip them over and cook until cooked through and golden. Remove from the pan and drain on paper towel. Set aside. Repeat with remaining mixture.
  3. Place mashed avocado in the centre of four serving plates. Layer two warm fritters with two freshly poached eggs on top of the avocado on each plate, then sprinkle the remaining crumbled feta over the top and serve. Serves 4.