fried eggs with corn fritters and chilli sauce
- ½ cup (125ml) buttermilk
- ¾ cup (105g) self-raising (self-rising) flour
- 1 teaspoon bicarbonate (baking) soda
- 1 egg, separated
- 1 clove garlic, crushed
- 2 cobs corn, kernels removed
- 2 green chillies, finely chopped
- 2 green onions (scallions), thinly sliced
- 1 cup (20g) baby spinach leaves, shredded
- sea salt and cracked black pepper
- ⅓ cup (80ml) vegetable oil
- 1 cup micro (baby) purple shiso leaves, plus extra to serve
- 4 eggs
- 2 tablespoons sriracha
- 1 teaspoon sesame oil
- 1 teaspoon mirin (Japanese rice wine)
- micro (baby) lemon balm leaves, to serve
- crispy fried eschalots (French shallots), to serve
- shichimi togarashi, to serve
- Place the buttermilk, flour, bicarbonate of soda, egg yolk, garlic, corn, chilli, onion, spinach, salt and pepper in a medium bowl and mix to combine. Place the eggwhite in a large bowl and whisk to stiff peaks. Fold the eggwhite through the buttermilk mixture.
- Heat 1 tablespoon of the vegetable oil in a large, non-stick frying pan over high heat. Spoon ⅓ cup of the fritter mixture into the pan, spreading to a 20cm fritter. Sprinkle with ¼ cup of the shiso and cook for 2 minutes on each side. Repeat with the oil, fritter mixture and shiso. Set aside and keep warm.
- Wipe the pan clean with paper towel. Heat the remaining oil in the pan over high heat. Crack 2 of the eggs into the pan and cook for 3 minutes or until the white is cooked and the yolk is still runny. Repeat with remaining eggs. Place the sriracha, sesame oil and mirin in a small bowl and mix to combine.
- Divide the fritters and eggs between 4 plates. Drizzle with the sriracha mixture and top with the lemon balm, extra shiso, fried eschalots and shichimi togarashi to serve. Serves 4
Photography: Con Poulos
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