Sweet Corn Fritters
3 corn cobs
4 sprigs coriander, finely chopped
1 jalapeno, finely chopped
1 cup of grated cheddar cheese
1 cup of plain flour
¼ teaspoon baking powder
Cut corn off two cobs. Blitz the corn with a stick blender. In a bowl add eggs, coriander, jalapeno and corn, whisk. Add sifted flour and baking powder, salt and pepper, fold through. Add cheese and cut corn of the last cob, stir through. Season.
2 tomatoes, 1 small red onion, 1 red chilli, 2 sprigs coriander, 2 corn cobs, 1 avocado, 1 lime
Finely chop tomatoes, chilli, red onion and coriander, remove corn off cobs, add all in a bowl with the juice of the lime and roughly chopped avocado.
Heat oil in a pan until quite hot. Drop in fritter mixture with a large spoon, cook in batches. Plate three fritters, top with avocado salsa and a poached egg. Serve with chipotle aioli (recipe online).
1 chipotle in adobo sauce
100ml of vegetable oil
Salt and pepper to taste
Zest and juice of ½ a lime
In a bowl add egg, chopped chipotle, lime zest and juice, salt and pepper – whisk vigorously. Add oil while whisking in a slow steady stream.