Ololo Farm Poached Eggs with Corn Fritters and Avocado Salsa

Prep Time:

15 Minutes

Cook Time:

45 Minutes

Serves:

4 Servings

Level:

Intermediate

About the Recipe

This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.

Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.

Ingredients

Ingredients

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

Preparation

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.