A cross between a fritter and a pancake, these make a quick and easy savoury base for lox and poached eggs.
Corn Fritters with Lox and Poached Eggs
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 4 fritters
120ml full-fat milk
85g plain flour
½ tsp baking powder
145g corn kernels, fresh or drained canned
salt and freshly ground pepper
4 tbsp vegetable oil
4 poached eggs and 4 slices of lox, for serving
In a medium bowl, whisk the egg and milk. Slowly add the flour and baking powder and whisk until smooth. Stir in the corn and season with salt and pepper.
Heat the oil in a cast-iron pan over medium-high heat. Test if the oil is ready to fry by adding a small drop of batter into the oil. If it sizzles, it is ready. Spoon about 60ml of the batter into the oil to form a round, 2 fritters in at a time. Lightly fry on both sides until golden, about 2 minutes per side. Transfer to paper towels to drain. Repeat with the remaining batter.
Serve the corn fritters topped with lox and poached eggs.
Extracted from Breakfast The Cookbook by Emily Elyse Miller (Phaidon, approx €40).