The finished recipe. Sweetcorn Fritters with Poached EggsIngredients 1 to 6. 150 g Sweetcorn, tinned and drained (Drained well. Crush a third of it with a fork so the batter holds together. Drained weight.). 30 g Gluten-free plain flour. 3 large, about 165 g Egg (One goes into the batter; the other two are poached.). 30 g Spring onion. 8 g Rapeseed oil. 50 g Greek yogurt, 0% fatIngredients 7 to 11. A quarter teaspoon Baking powder. Half a red chilli, chopped Fresh red chilli. A handful, chopped Fresh coriander. To serve Hot sauce. To taste SaltStep 1. Mix the flour, baking powder and salt. Beat in one egg and two tablespoons of water to a thick batter, then stir in the sweetcorn, spring onion, chilli and coriander.Step 2. Heat the oil in a non-stick pan over a medium heat and drop in three heaped spoonfuls, flattening each to about 1 cm. Fry for three minutes a side until golden and firm.Step 3. Poach the remaining two eggs in simmering water for three minutes while the fritters cook.Step 4. Stack the fritters, sit the eggs on top and add the yogurt and hot sauce.
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