Jerk-spiced sweetcorn fritters with a poached egg and avocado
A Caribbean twist on a breakfast favourite, these golden fritters are packed with bursts of sweetcorn, fragrant jerk spices, and a subtle kick of heat. Served alongside a perfectly poached egg, creamy avocado, and a generous drizzle of Encona West Indian Original Hot Pepper Sauce, this dish is a bright and zesty way to start the day.
Ingredients
Metric
Imperial
For the spiced sweetcorn fritters
- 300g of sweetcorn kernels
- 3 makrut lime leaves, finely chopped
- 2 spring onions, finely chopped
- 1 large egg
- 1 tbsp of Thai red curry paste
- 1 tsp jerk seasoning
- 1 pinch of allspice powder
- 1 pinch of fresh thyme leaves
- 1 tsp Encona West Indian Original Hot Pepper Sauce
- 100g of rice flour
- 1 tsp baking powder
- salt and pepper to taste
- 1l vegetable oil, for frying
For the garnish
- 2 tsp white vinegar
- 1 large egg
- 1 avocado, thinly sliced
- 1 pinch of sesame seeds
- 1 handful of fresh coriander, refreshed in an ice bath
- 1 tbsp of Encona West Indian Original Hot Pepper Sauce
Method
In a bowl, mix the sweetcorn, lime leaves, spring onions, egg, curry paste, jerk seasoning, allspice, thyme and hot sauce
- 300g of sweetcorn kernels
- 3 makrut lime leaves, finely chopped
- 2 spring onions, finely chopped
- 1 large egg
- 1 tbsp of Thai red curry paste
- 1 tsp jerk seasoning
- 1 pinch of allspice powder
- 1 pinch of fresh thyme leaves
- 1 tsp Encona West Indian Original Hot Pepper Sauce
Stir in the rice flour and baking powder. Season well
- 100g of rice flour
- 1 tsp baking powder
- salt and pepper to taste
Heat the vegetable oil in a deep, heavy-bottomed pan to 180°C
- 1l vegetable oil, for frying
Drop spoonfuls of the batter into the oil and fry for 3–4 minutes, turning occasionally, until golden. Drain on kitchen paper
To poach the eggs, bring a pot of water to a gentle simmer and add the vinegar. Create a whirlpool and gently drop in the eggs. Poach for 3 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon
- 2 tsp white vinegar
- 1 large egg
Plate the fritters with the poached egg, avocado, sesame seeds and fresh coriander. Drizzle with hot sauce and serve immediately
- 1 avocado, thinly sliced
- 1 pinch of sesame seeds
- 1 handful of fresh coriander, refreshed in an ice bath
- 1 tbsp of Encona West Indian Original Hot Pepper Sauce
Brought to you by Encona Sauces
Brought to you by Encona Sauces
Brought to you by Encona Sauces
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