Reader recipe: Sweetcorn brunch fritters
Serves: 4
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham, recipe by Anna Brzezinska
Reader recipe: Sweetcorn brunch fritters
Anna, from South wales, won our recipe competition using sweetcorn in these delicious crispy fritters
Serves: 4
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
357Kcal
Fat
19gr
Saturates
4gr
Carbs
25gr
Sugars
6gr
Fibre
4gr
Protein
19gr
Salt
0.5gr
Ingredients
- 1 x 325g tin sweetcorn, drained, or 250g frozen, defrosted
- 175g finely grated cauliflower
- 75g plain flour
- ½ tsp baking powder
- ½ tsp smoked paprika
- 1 egg, beaten, plus 4 eggs to serve
- 175g Greek-style natural yogurt
- 4 tbsp chopped herbs (such as parsley and chives), plus extra sprigs to garnish
- ½ tbsp lemon juice
- 2 tbsp oil, to fry, plus a drizzle
- 250g small tomatoes, halved
Step by step
- Combine the sweetcorn, cauliflower, flour, baking powder, smoked paprika, beaten egg, 75g yogurt and half the herbs in a bowl, with seasoning.
- In another bowl, mix most of the rest of the herbs, the lemon juice and seasoning into 100g yogurt. Set aside. Preheat the grill, and bring a pan of water to the boil for the poached eggs.
- Heat the oil in a large frying pan on a medium- high heat. Spoon in half of the fritter mixture in 6 mounds and flatten slightly. Cook for 3 minutes each side, until golden brown and crispy. Keep warm while you cook the rest.
- Put the tomatoes in a small roasting tin, season and drizzle with a little oil. Grill for 5-6 minutes or until starting to caramelise. Poach the eggs for 3-4 minutes or until cooked to your liking.
- Top the fritters with a dollop of herbed yogurt and a poached egg, add the tomatoes and scatter with the remaining herbs to serve.
