New Zealand-style sweetcorn fritters, poached eggs and chutney

Traditionally, these are made with creamed corn but this version uses fresh or canned kernels.

SERVES 2-4 (MAKES 6-8 FRITTERS)

2-3 corn cobs or 220g canned corn kernels

1-2tbsp olive oil (if using cobs) ½tsp cayenne pepper (optional) 100g plain flour

1tsp baking powder

1 large free-range egg, beaten 70ml milk

3tbsp unsweetened Greek yogurt, soured cream or crème fraîche Large handful of flat-leaf parsley, roughly chopped

1-2tbsp vegetable or rapeseed oil or butter

Sea salt and freshly ground black pepper

TO SERVE

2-4 free-range eggs

Chutney of your choice (see page 134 for Blackberry and apple chutney recipe)             

1

Preheat the grill to high. If using corn cobs, rub the kernels with olive oil and season with salt, black pepper and cayenne pepper, if using. For canned corn kernels, drain and spread out on a baking sheet, then season with the salt, pepper and cayenne, if using.

Grill the cobs for 12-15min, turning every 4-5min, until all the kernels are golden brown with some a little charred.

Remove, cool and cut off the kernels with a sharp knife. With canned corn, grill for 6-8min, tossing now and again, until browned.

In a large bowl, sift together the flour and baking powder, lightly season with salt and pepper, and make a well in the middle. Add the beaten egg to the well along with the milk and yogurt. Stir until combined. The batter should be thick but loose, like porridge.

Mix through the corn and a handful of the chopped parsley, saving a little for garnish.

Heat the oil or butter in a large frying pan over a medium heat. Test that it’s hot enough by adding a small teaspoon of batter to the pan – when it sizzles, it’s ready.

Spoon in large tablespoons of the batter in batches. Cook each fritter for 2-3min until small bubbles appear on the top, then flip and cook for a further 2-3min until golden.

Poach the eggs and serve on top of 2-3 fritters per person. Dollop on a good spoonful of chutney, sprinkle with the remaining parsley and season with salt and pepper.

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