Corn Fritters with Lox and Poached Eggs
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes: 4 fritters
1/2 cup (120 ml) full-fat milk
2/3 cup (85g) all-purpose (plain) flour
1/2 teaspoon baking powder
1 cup (145g) corn kernels, fresh or canned and drained
Salt and freshly-ground pepper
4 tablespoons vegetable oil
4 poached eggs
4 slices of lox (smoked salmon)
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 skillet 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 1/4 cup (60 ml) of the batter into the oil to form a round, two fritters in at a time.
Lightly fry on both sides until golden, about two minutes per side. Transfer to paper towels to drain. Repeat with the remaining batter.
Serve the corn fritters topped with lox and poached eggs.
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Australian restaurateur and food-lover, Bill Granger, opened his first restaurant, Granger & Co, in Sydney in 1993. It quickly became famous for the best scrambled eggs and ricotta hotcakes in town (check out our front cover), served at a communal table. In 2011, he opened his first London café, in Notting Hill. He now owns 18 eateries across London, Sydney, Seoul, Honolulu, and Japan.
“I guess it always comes back to that first, all-important meal of the day – breakfast. One of my earliest memories of taking it into my own hands was making breakfast-in-bed for my parents when I was about nine years
old. I remember painstakingly cutting up fresh fruit and attempting to make pancakes. There was probably some toast with Vegemite, too.” – Bill Granger
Recipe taken from Breakfast: The Cookbook by Emily Elyse Miller, published by Phaidon May 17 2019: phaidon.com