Sweetcorn fritters with poached eggs
GILL MELLER’S SWEETCORN FRITTERS WITH POACHED EGGS

You can make these fritters with tinned sweetcorn if you like, but when the real thing is in season, a can of kernels just can’t compare with the flavour and sweetness of good corn that’s ripened on the cob in the late summer sun. You can customise these fritters to suit your own taste, I like a handful of mature Cheddar for richness, along with parsley and chives from the garden. A generous handful of chopped coriander works beautifully too, or a healthy pinch of chilli flakes if you like a little heat.

Preparation time 30 minutes (plus 20 minutes resting) | Cook time 20 minutes | Serves 4

INGREDIENTS

4 large ears of sweetcorn

3 large Stonegate Estate organic eggs, separated

85g self-raising flour

½ tsp baking powder

40g mature Cheddar, finely grated

3 spring onions, finely sliced

2 tbsp chopped flat-leaf parsley

1 tbsp chopped chives, plus a few extra to serve

20g butter, melted

2 tbsp olive oil, plus extra for frying

Sea salt flakes and freshly ground black pepper

4 very fresh organic eggs

Olive oil, for frying

METHOD

  1. Stand each ear of sweetcorn upright on a board and cut the kernels from three of the cobs. Coarsely grate the remaining cob into a large bowl, catching all the sweet juices. Add the kernels to the grated corn.
  2. Add the egg yolks, spring onions, grated Cheddar, chopped herbs and melted butter, then mix well.
  3. Mix together the self-raising flour and baking powder, season generously with salt and black pepper, then fold into the sweetcorn mixture.
  4. In a clean bowl, whisk the egg whites to soft peaks. Fold a third into the batter to loosen it, then gently fold in the remainder until the colour is even.
  5. Leave the batter to rest for 20 minutes.
  6. Heat a large non-stick frying pan over a medium heat with a little olive oil. Spoon generous tablespoons of the batter into the pan, leaving space between each one, then gently flatten the fritters slightly.
  7. Cook for 3 to 4 minutes on the first side until deeply golden and crisp around the edges, then turn carefully and cook for a further 2 to 3 minutes. Transfer to a warm plate while you cook the remaining fritters and keep warm.
  8. Meanwhile, bring a separate pan of fresh water to the boil. Add 2 tbsp cider vinegar. If you have a favourite poaching pan use that, otherwise a pan about 15 to 20cm wide and 15 to 20cm deep works well.
  9. When the water is just simmering, stir it gently to create a small whirlpool. Crack the eggs into the water, reduce the heat to its lowest setting and poach for 3 to 4 minutes, or until the whites are set and the yolks are still soft. Lift the eggs out carefully with a slotted spoon and keep warm.
  10. Remember: the fresher the eggs, the better they’ll poach.
  11. Arrange three fritters on each plate, top with a poached egg and finish with a scattering of chives, a little freshly ground black pepper and a pinch of flaky sea salt.
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