Clarence Court: sweetcorn chilli fritters with poached egg and guacamole recipe

A great family dish and one to feed a crowd for any time of day. 
David Loftus
10 May 2019

SERVES 4

Ingredients
*1 small can of sweetcorn, drained (approx. 198g)  
*6 spring onions, trimmed and sliced  
*50g courgette, coarsely grated  
*50g carrot, peeled, coarsely grated  
*A small bunch fresh coriander, leaves picked and stalks finely chopped 
*1 red or green chilli, de-seeded and chopped  
*2 limes 
*½ teaspoon smoked paprika 
*Salt and pepper  
*60g self-raising flour  
*5 Clarence Court& Burford Brown eggs  
*50 ml milk 
*2 ripe avocadoes  
*10 cherry tomatoes  
*Olive oil 

Method

1. Drain the sweet corn and add to a mixing bowl with 3 sliced spring onions, grated courgette, carrot, sliced coriander stalks, half the chopped chilli and a few scrapings of lime zest.

2. Mix together and then add the paprika, season well with salt and pepper then stir in the flour.

3. Crack one egg into a separate bowl, whisk then pour into the grated mix with the milk.

4. Mix well and place to one side.

5. Peel and de-stone the avocadoes, chop the flesh and scoop into a bowl. Chop the tomatoes and add with the remaining sliced spring onion, chopped chilli, roughly chop a few coriander leaves, squeeze over the lime juice and add a splash of olive oil. Season well, stir and place to one side.

6. Poach the 4 eggs to your liking and use a slotted spoon to place them in a bowl of cold water. Keep the cooking water on the hob on a low heat so you can re-heat the eggs when ready.

7. Place a large frying pan on a medium heat. Add enough olive oil to make a thin layer.

8. Test the oil is hot enough by dropping a spoon of mixture into the pan if it bubbles it’s good to go. Add spoonfuls of batter into the pan and fry on both sides until golden.

9. Use a fish slice to transfer to a plate lined with kitchen roll and then on to warm serving plates. Repeat until all the mixture has gone. Re-heat the eggs in the pan of simmering water and place on top of the fritters.

10. Divide up the guacamole and scatter over the coriander leaves.

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