Sweetcorn chilli fritters with poached egg & guacamole - Clarence Court Recipes
Our Sweetcorn chilli fritters with poached egg & guacamole recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs.
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Cooking tools:
- Fish spatula
- Microplane
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Saucepan
- Stove
- Slotted spoon
- Spoon
- Measuring cup
- Paper towel
- Plate
Ingredients
- 5 Clarence Court Burford Brown eggs
- 1 small can sweetcorn, drained (approx. 198g)
- 6 spring onions, trimmed and sliced
- 50g courgette, coarsely grated
- 50g carrot, peeled, coarsely grated
- A small bunch fresh coriander, leaves picked and stalks finely chopped
- 1 red or green chilli, de-seeded and chopped
- 2 limes
- ½ teaspoon smoked paprika
- Salt
- pepper
- 60g self-raising flour
- 50ml milk
- 2 ripe avocados
- 10 cherry tomatoes
- Olive oil
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