“This is a hearty brunch, full of flavour from the smokey harissa and fragrant coriander, complimenting the sweet and buttery corn – the ultimate Sunday morning feast”
200g plain flour
1 tsp baking powder
¼ tsp salt
Kernels cut from 2 fresh cobs
4 sliced spring onions (reserve a small handful)
1 bunch coriander, chopped (reserve a small handful)
4 tbsp vegetable oil
6 tbsp yoghurt
1 tbsp harissa
Sift the flour, baking powder salt into a mixing bowl. In a separate bowl, mix the eggs and milk. Add the egg mix to the dry ingredients and whisk until the batter is smooth and uniform.
In another bowl, mix the corn kernels with about two thirds of the spring onions and chopped coriander and add in just enough batter to combine them, you may not need it all.
Heat 2 tablespoons of oil in a frying pan over a medium heat. Dollop a tablespoon of the mixed batter for each fritter into the frying pan. Cook for two minutes on one side, or until golden brown, then flip over and repeat. Set the cooked fritters aside in a cool place to keep warm while you cook the rest.
Take a deep pan, filled with water – you want a lot of water for two reasons. Firstly, so when the egg is dropped in it forms a tear drop shape, rather than sitting on the bottom of the pan. And secondly, a higher volume of water means the egg doesn’t lower the overall temperature, so the water can continue to simmer. Bring the pot of water to the boil and add in a splash of vinegar. When it is simmering crack your egg into a cup and gently tip the egg into the water. Repeat with the other eggs and cook them for 3 minutes.