First date deal-breakers: The seven absolute worst things to do on a first date
First date deal-breakers: The seven absolute worst things to do on a first date

Geraldine Carton

Your reaction to the childcare crisis: ‘To avoid childcare costs, I work at night. I can’t afford to work full time’
Your reaction to the childcare crisis: ‘To avoid childcare costs, I work at night. I...

Dominique McMullan

How to pack just hand luggage for a two week holiday
How to pack just hand luggage for a two week holiday

Louise Slyth

Irish women in film: Annie Atkins, graphic designer for film
Irish women in film: Annie Atkins, graphic designer for film

Meg Walker

Lunchtime Fashion Fix: Inject some fun into your wardrobe with a splash of green
Lunchtime Fashion Fix: Inject some fun into your wardrobe with a splash of green

Sarah Finnan

Saturn, a meteor shower, and the last supermoon of 2022 will share the celestial stage this weekend
Saturn, a meteor shower, and the last supermoon of 2022 will share the celestial stage...

Sarah Gill

Supper Club: Mussels and bucatini pasta
Supper Club: Mussels and bucatini pasta

Meg Walker

This traditional thatched cottage in in Co Mayo is on sale for €179,000
This traditional thatched cottage in in Co Mayo is on sale for €179,000

Megan Burns

11 summer-proof foundations to see you through a heat wave
11 summer-proof foundations to see you through a heat wave

Holly O'Neill

7 fun wedding reception games to get everyone in the party mood
7 fun wedding reception games to get everyone in the party mood

Lauren Heskin

Image / Editorial

Simply delicious: corn fritters with lox and poached eggs


By Meg Walker
29th May 2019
Simply delicious: corn fritters with lox and poached eggs

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

Ingredients
1 egg
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

Method
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).