After a delicious brunch at Blanchflower in Altrincham, where I had some gorgeous sweetcorn fritters with avocado and a poached egg on top, I decided that I must recreate them at home. They are really simple to make and ever so yummy. Enjoy for brunch or lunch!
For the fritters:
1 × 300g tin of sweetcorn, drained
50g tinned black beans, drained
5 tablespoons plain flour
1 teaspoon bicarbonate of soda
2 tablespoons plain yoghurt
1 red chilli, deseeded
Handful of coriander
Milk to bind
Salt and pepper
Smashed avocado, seasoned with salt and a the juice of one lime
An egg each – cooked the way you like!
- Finely dice the onion and fry in a frying pan some olive oil until soft. Keep to one side. You will be re-using the pan again later to fry your fritters.
- To make the fritters, place the sweetcorn, coriander and chilli in a food processor and blitz until smooth.
- Next place the polenta, flour, bicarbonate of soda and a generous sprinkling of salt into a bowl and mix.
- Add in the yoghurt, blitzed sweetcorn mix and give it a good stir until smooth. Stir through the black beans and fried onion. Add some milk very gradually until you have a thick mixture that will hold together well when pressed – you don’t want the mix too dry or runny, you will need to be able to flip them in the pan.
- Shape the fritters into patties using your hands, two per person is ample, or four much thinner patties each.
- Place the frying pan back over a medium heat with some olive oil. Once warm, place the patties in the pan and cook for around 3 minutes on one side until golden and holding its shape, then flip over and cook the other side in the same way. (tip – you may want to make them much thinner than the ones I have in the picture as the inside was still a bit gooey, but it’s personal preference).
- Serve sandwiched together with the avocado smash and an egg of your choice on the top.