Corn fritters with lox and poached eggs recipe

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
  • 1 egg
  • 4.2 fl oz full-fat milk
  • 3 oz plain flour
  • 0.5 tsp baking powder
  • 5.1 oz 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
  • 1 egg
  • 0.5 cup full-fat milk
  • 3 oz plain flour
  • 0.5 tsp baking powder
  • 5.1 oz 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

  1. Have your poached eggs and slices of lox or smoked salmon ready to go – the fritters don't take long.
  2. 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.
  3. 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.
  4. Spoon about 60ml/2floz of the batter into the oil to form a round, 2 fritters in at a time.
  5. Lightly fry on both sides until golden, about 2 minutes per side. Transfer to paper towels to drain. Repeat with the remaining batter.
  6. 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.

Breakfast The Cookbook

You might also like:

Champ cakes with poached eggs and bacon

Tomato toast with poached egg and parsley

Sweet potato rösti with poached eggs

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.