Gold Coast café culture has done well from the downward shift in fine dining culture. Hot Shott is no exception, with owners Chef Kellie Rolfe and barista Jenna Finch leaving Palazzo Versace to open their own business in Main Beach in 2016.
Named after their chocolate-lined waffle espresso cup, this ‘play on words’ café bears a joyfulness Kellie says she picked up as a chef in Bermuda. Many menu items cross the boundaries of tradition and whimsy such as the theatre of trout emerging smoking hot from under a cloche at the table.
“I want to be playful and see what I can do with food,” Kellie tells us. “Visually you see it, smell it, taste it. When you play with all the senses you create a different experience – playful but not unapproachable.”
Kellie’s recipe for fresh sweetcorn fritters puts a new twist on the coast’s favourite, smashed avo. It’s a delicious weekend breakfast to make at home.
Hot Shott’s Sweetcorn fritters with smashed avocado and poached eggs
1 ¼ cups self-raising flour
1/3 cup full cream milk
2 corn cobs (uncooked)
2 tbsp chopped chives
100g crumbled Danish feta
1/3 cup natural yoghurt
30ml vegetable oil
3 avocados mashed
8 eggs, soft poached
salt & pepper
- 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.
- 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.
- 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.