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Corn Fritters with Avocado Lime Salsa and Poached Egg

| NEWS

Brighten Mum’s day with irresistible pan fried corn fritters, zesty avocado lime salsa and delicate soft eggs.

Ingredients

Corn Fritters

3 large corn on the cob (cut from the cob)

6 chopped spring onions

125g self raising flour (sieved) 

Teaspoon of salt 

Pinch of black pepper

Vegetable oil (for frying)

Optional: grilled bacon

 

Avocado Salsa

2 ripe avocadoes (cut)

Juice of half a lime

Handful of chopped coriander leaves

6 grape roma tomatoes (cut into quarters)

1 teaspoon chilli paste or sauce (optional)

2 tablespoons extra virgin olive oil

Cupful picked flat parsley

 

Poached Egg

1 egg

Vinegar

 

Method

Corn Fritters

Place half of the corn kernels and the onion, eggs, flour, salt and pepper in a food processor and process until combined. Place in a large bowl, add the remaining corn and spring onion, stir to combine.

Heat two tablespoons of the vegetable oil in a frying pan over a medium to high heat. When the oil is hot, drop two heaped tablespoons of mixture per fritter into the pan and cook in batches of three for one minute each side. Tip! The mix should blob off the spoon, not run. If it’s too thick add a little bit of water.

Drain on paper towels and keep warm in the oven while you are making the rest of the fritters. Serve with the avocado salsa.

Avocado Salsa

Place all the ingredients in a bowl and stir very gently to combine. Season well and drizzle with olive oil.

The Perfect Egg

Pour water in large saucepan approx 8cm deep. Add teaspoon of vinegar. Crack 1 egg into a bowl. Stir water to create a whirlpool and tip egg into the water.

Skim foam from the water. Poach remaining eggs for 3-4 minutes. Remove with draining spoon and dry on paper towel. 

 

To Serve

Place a fritter on the plate, top with avocado salsa, drizzle with olive oil, and finish with flat parsley and a wedge of lime on the side.

All ingredients available from Coles, Le’s Family Fresh, The Vitamin Outlet, Williams Meats & Woolworths.

Brighten Mum’s day with irresistible pan fried corn fritters, zesty avocado lime salsa and delicate soft eggs.
Ingredients
Corn Fritters
3 large corn on the cob (cut from the cob)
6 chopped spring onions
125g self raising flour (sieved) 
Teaspoon of salt 
Pinch of black pepper
Vegetable oil (for frying)
Optional: grilled bacon
 
Avocado Salsa
2 ripe avocadoes (cut)
Juice of half a lime
Handful of chopped coriander leaves
6 grape roma tomatoes (cut into quarters)
1 teaspoon chilli paste or sauce (optional)
2 tablespoons extra virgin olive oil
Cupful picked flat parsley
 
Poached Egg
1 egg
Vinegar
 
Method
Corn Fritters
Place half of the corn kernels and the onion, eggs, flour, salt and pepper in a food processor and process until combined. Place in a large bowl, add the remaining corn and spring onion, stir to combine.
Heat two tablespoons of the vegetable oil in a frying pan over a medium to high heat. When the oil is hot, drop two heaped tablespoons of mixture per fritter into the pan and cook in batches of three for one minute each side. Tip! The mix should blob off the spoon, not run. If it’s too thick add a little bit of water.
Drain on paper towels and keep warm in the oven while you are making the rest of the fritters. Serve with the avocado salsa.
Avocado Salsa
Place all the ingredients in a bowl and stir very gently to combine. Season well and drizzle with olive oil.
The Perfect Egg
Pour water in large saucepan approx 8cm deep. Add teaspoon of vinegar. Crack 1 egg into a bowl. Stir water to create a whirlpool and tip egg into the water.
Skim foam from the water. Poach remaining eggs for 3-4 minutes. Remove with draining spoon and dry on paper towel. 
 
To Serve
Place a fritter on the plate, top with avocado salsa, drizzle with olive oil, and finish with flat parsley and a wedge of lime on the side.
All ingredients available from Coles, Le’s Family Fresh, The Vitamin Outlet, Williams Meats & Woolworths.