Sweetcorn Fritters Recipe

Prepare batter

If using fresh corn, cut kernels from ears and reserve the cobs. In a large bowl combine corn kernels, flour, cornmeal, baking powder, sugar, salt and pepper. Whisk eggs with milk, then fold into dry mixture until just combined. Stir in scallions and cilantro. Batter should be moist but able to hold a spoonful shape; if too loose, add 1 teaspoon more flour.

Pan-fry fritters

Heat a large nonstick or cast-iron skillet over medium heat and add enough vegetable oil to cover the bottom (about 2–3 mm). When oil shimmers, drop 2–3 tbs of batter per fritter into the pan, flattening slightly with the back of a spoon to form 8 fritters total. Cook until edges are golden and set, about 3–4 minutes, then flip and cook 2–3 minutes more until deep golden and cooked through. Transfer to a wire rack or paper towel-lined plate to drain and keep warm in a low oven (90–100°C / 200°F) while finishing remaining batter.

Halve and pit the avocados; scoop flesh into a bowl. Add lime juice, salt and pepper. Use a fork to roughly mash to a chunky consistency. Taste and adjust seasoning. Add a teaspoon of olive oil and fold in if desired for silkiness. Keep covered to prevent browning until ready to serve.

Bring water and vinegar to a gentle simmer in a wide shallow saucepan (about 2 liters water). Stir to create a gentle whirlpool. Crack each egg into a small bowl. One at a time, lower the bowl close to the water and gently slide the egg into the simmering water. Poach 3–3½ minutes for runny yolks or 4 minutes for medium. Use a slotted spoon to lift eggs, drain on a paper towel, and keep warm on a plate in a low oven if needed. Repeat with remaining eggs. Lightly salt the poaching water or sprinkle salt on eggs after plating.

Remove stems (and seeds if you want less heat) from the habanero. Finely mince or blitz in a small blender with the yogurt, lime juice, honey and salt until smooth. Taste and adjust heat or sweetness. If sauce is too thick, thin with 1–2 tsp water or additional lime juice. Transfer to a squeeze bottle or small bowl for plating.

Crumble or cut the feta into small chunks and place in a small bowl. Add olive oil, oregano, red pepper flakes and lemon zest; toss gently to coat. Let marinate at room temperature for 10–15 minutes while you finish other components.

If you reserved corn cobs from cutting kernels, trim into 3 short ribs. Brush with melted butter and dust with smoked paprika. Heat a small skillet over medium-high and sear ribs for 1–2 minutes per side until lightly charred and aromatic. These add visual interest and a subtle toasty corn aroma to the plate.

For each serving (serves 4): place two warm fritters on each plate. Spoon a generous layer (about 2 tbs) of smashed avocado over the fritters. Top with a poached egg. Drizzle 1–2 tsp of habanero sauce around or over the egg to taste. Scatter 1–2 tbs of marinated feta over the dish, tuck a corn rib against the fritters, and finish with microgreens and a lime wedge. Serve immediately so fritters remain crisp and eggs warm.