We hope that everyone is keeping safe and well during these lockdowns. With all the extra time on our hands, we’re sure that everyone is spending more time in the kitchen. If you’re looking for some breakfast or brunch inspiration, our head chef Ricky, has put together a delicious recipe of corn fritters, with red capsicum salsa and poached eggs (a breakfast favourite). This recipe feeds four.
What you’ll need from the kitchen:
- knife
- pan
- blender or hand blender
Ingredients for corn fritters:
- 4 corn on the cobs
- 1 eshallot (or small onion)
- 1 red chilli
- ½ bunch of mint
- ½ bunch of parsley
- 2 eggs
- 100g of plain flour
- 2 garlic cloves
- 1 pinch of brown sugar
Ingredients for red capsicum salsa:
- 2 red capsicums
- 2 sticks of green shallot
- ½ lemon juiced
- 50ml of olive oil
- a small handful of chopped parsley
Method:
1. Remove kernels from all corn on the cobs and place in a large bowl, then set ¼ aside in a separate bowl
2. Finely slice eshallot and add to the large bowl of corn kernels
3. Deseed chilli and finely dice (you can skip this step if you don’t want any heat in the fritters)
4. Chop parsley and mint and add to the large bowl along with the eshallot and chilli
5. With the kernels set aside earlier, add the 2 garlic cloves along with a pinch of brown sugar and blend into a paste
6. Add this mixture back through the large bowl of kernels to combine
7. Add flour to this mix and stir through until the fritter mix is just holding its shape and sticking together
8. Season the mix with salt and pepper and set aside.
Making the red capsicum salsa:
1. Place both capsicums in a roasting tin and drizzle with olive oil
2. Place in a preheated oven of 220 degrees celsius, roasting for 15-20 minutes until blackened and softened
3. Repeat the previous steps with the green shallot (they will only take 5 minutes to roast and soften)
4. Remove both from the oven and place in a bowl. Cover this bowl with cling wrap and leave for 5 minutes to steam (this will help remove the skins of the capsicum)
5. Once cool, peel the skin off and remove seeds, then reserve the liquid in the bowl
6. Place capsicums on a chopping board with the green shallot and chop into small pieces
7. Place back in the bowl, add the reserved juices along with 50ml of olive oil and juice of ½ a lemon
8. Add the chopped parsley, season with salt and set aside.
Cooking:
1. Add a couple of centimetres of olive oil into a frying pan and place on medium heat
2. Once hot, add a spoonful of the fritter mix at a time, pushing down with the back of the spoon slightly (be careful at this stage as it can spit)
3. Fry for a couple of minutes on either side until golden and brown
4. Remove from the oil and place on kitchen paper to drain the remaining oil off, season these with salt straight away.
5. Whilst fritters are cooking, poach the eggs (chefs tip – keep the water at medium heat, not rapid boil and add a good splash of white wine vinegar to your water)
6. Plate 2 fritters with poached eggs and spoon over the roasted capsicum dressing.
7. Sit down and enjoy!
Looking for more cooking inspiration?
Keep an eye out on our socials and keep following our blog for more lockdown recipes and tips. If there’s a Saddles dish that you would like to try and home, then feel free to reach out to us.