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Ololo Farm Poached Eggs with Corn Fritters and Avocado Salsa

Prep Time:

15 Minutes

Cook Time:

45 Minutes


4 Servings



About the Recipe

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3 cups fresh corn kernels (off 3 large yellow corn cobs)

1 small red onion

2 Ololo Farm eggs

¼ cup of coriander leaves and some stems (lightly packed)

1 tsp sea salt

Freshly ground black pepper 1 cup plain flour

1 tsp baking powder

3 tbsp olive oil

Avocado Salsa

1 large ripe avocado diced

1-2 tomatoes, seeded and diced

2 tbsp coriander roughly chopped

2 tbsp lemon juice

2 tbsp finely chopped spring onions or red onion

Dash of tabasco sauce

½ tsp sea salt

Freshly ground black pepper


Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (still a bit lumpy and not completely smooth). This can also be done in a blender or food processor.

Stir through the remaining corn, flour and baking powder.

Heat one teaspoon of the oil in a fry pan over a medium high heat.

When the oil is hot, drop two heaped tablespoons of mixture per fritter into the pan and cook in batches around 1 ½ minutes each side, or until golden.

Avocado Salsa

Combine all ingredients and toss gently.

To serve stack 2-3 corn fritters on each plate, top with the avocado salsa and add a golden

Ololo Farm poached egg to the side.

The extra step that makes these corn fritters really special is blending some of the corn and coriander into the batter – making the whole fritter taste of corn.

This recipe makes 12 fritters.

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