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Sweetcorn Fritters

10 Minute Sweetcorn Fritters. Super quick on the table and great for lunches too!

Serves: 2 Time: 10 minutes


Fresh Ingredients

  • 2 Spring Onions, finely chopped

  • 50g Courgette, grated

  • 5 Eggs, 1 eaten, 4 for poaching

  • 40ml Milk

  • Salad, to serve

Other Ingredients

  • 200g Can Sweetcorn, drained

  • 1 Teaspoon Smoked Paprika

  • 50g Self-raising Flour

  • 1 Tablespoon Olive Oil

  • Sweet Chilli Sauce (optional)


  1. Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.

  2. Put a large pan of water on to boil.

  3. Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown underneath, flip over and cook for 3 mins more until golden.

  4. Meanwhile, poach the eggs in simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon.

  5. Serve the fritters topped with a poached egg, salad and a drizzle of the sweet chilli sauce if you like.


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Hope you loved it!

Rosie ❤️


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