Corn fritters with lox and poached eggs recipe
A cross between a fritter and a pancake, these make a quick and easy savoury base for salmon and poached eggs.
Ingredients
- 1 egg
- 120 ml full-fat milk
- 85 g plain flour
- 0.5 tsp baking powder
- 145 g corn kernels, fresh or drained from a can
- 1 pinch salt and freshly ground pepper
- 4 tbsp vegetable oil
- 4 poached eggs and 4 slices of lox (or smoked salmon), for serving
Details
- Cuisine: Australian
- Recipe Type: Brunch
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Have your poached eggs and slices of lox or smoked salmon ready to go – the fritters don't take long.
- In a medium bowl, whisk the egg and milk. Slowly add the flour and baking powder and whisk until smooth. Stir in the corn and season with salt and pepper.
- Heat the oil in a cast-iron skillet over medium-high heat. Test if the oil is ready to fry by adding a small drop of batter into the oil. If it sizzles, it is ready.
- Spoon about 60ml/2floz of the batter into the oil to form a round, 2 fritters in at a time.
- Lightly fry on both sides until golden, about 2 minutes per side. Transfer to paper towels to drain. Repeat with the remaining batter.
- Serve the corn fritters topped with lox and poached eggs.
This recipe is from Breakfast The Cookbook by Emily Miller. Published by Phaidon, £35. Photography by Haarala Hamilton.
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