Sweetcorn fritters with bacon and tomato relish
Every NZ cafe has these on the menu and most do them badly. Done well: sweet, crisp at the edges, studded with corn, served with crisp bacon, tomato relish, and a poached egg. Sunday brunch perfected.
Sign in to save recipes to your book.
The Method
5 steps-
1
Whisk the eggs, flour, baking powder, milk, salt, and pepper in a bowl until smooth. Stir through the corn, spring onion, and coriander. The batter should hold its shape on a spoon — if it's loose, add a tablespoon more flour.
-
2
Heat 1 tablespoon olive oil in a non-stick frypan over medium-low heat. Drop in heaped spoonfuls (about 80g each), flatten lightly with the back of the spoon. Cook 3 minutes a side until deep golden and set. Move to a 100°C oven on a tray to keep warm. Cook in batches.
-
3
While the fritters cook, lay the bacon flat in another pan over medium heat. Cook 3-4 minutes a side until crisp.
-
4
If poaching eggs, do that last while everything is warm in the oven (3 minutes for runny).
-
5
Plate up two fritters per person, two rashers of bacon, a generous spoon of tomato relish, a poached egg if going for it, and a wedge of lemon.
Email me the shopping list
We'll send the ingredients (scaled to whatever servings you've dialled in) to your inbox. Open it at the supermarket — no app required.
fritters sweetcorn bacon brunch sharing kiwi weekend eggs
What kind of breakfast
person are you?
Two minutes, ten questions, five recipes picked for your morning.
Take the DNA Quiz