The ultimate sweetcorn fritters, the ginger and the lemon grass make for a perfect combo.
Cooking Time (Includes Preparation Time): 50 minutes
Add some fresh chillies to your guac if you like a spicy hit.
Feeds: 4 People
1 Fat Lemongrass Stick
Small Bunch of Coriander
Big Knob of Ginger
1 x 325g Can Sweetcorn, Drained
50g Self-Raising Flour
2 Tbsp Milk
1/2 Tsp Cayenne Pepper (plus extra to serve)
225g Pack Halloumi, Sliced
Remove the tough outer layer and end off of the lemongrass stick, chop as finely as you can. Finely slice the coriander stalks and roughly chop the leaves.
Using a fork smash the avocados in a bowl, add 3/4 coriander leaves. Season with salt, pepper and lime juice to taste.
Scrape the coriander stalks and lemongrass into a bowl. Grate in your ginger then add the drained sweetcorn, flour, milk, cayenne, 2 beaten eggs and a generous amount of salt and pepper. Beat well to form your sweetcorn batter.
Put the oven on low and get a deep pan of water on to boil. Pour a drizzle of oil into a non stick frying pan. Dollop four fritters into the pan, using up half the batter. Fry on a medium heat or 2 minutes on each side. Transfer to a baking tray and repeat with the remaining batter. Keep all the fritters warm in a low oven.
Egg time. Carefully crack two of your eggs into two glasses. With a fork or a whisk, create a little whirlpool in the water. Pour the eggs into the water, not into the centre of the whirlpool, but on the edge. With the water, fold the white over the yolk and the egg should form a nice little ball.
Cook for 2 1/2 minutes on a medium heat, you want it to be a rolling boil rather than spluttering. To check if it’s done, just gently lift the egg with a slotted spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat. Repeat with the remaining eggs.
Fry the halloumi in the pan you used for your fritters until golden and crisp then its time to assemble. Place two sweetcorn fritters on each plate. Top with the smashed avo, halloumi, poached egg. Sprinkle over a little cayenne, the coriander and serve with the lime wedges.