Sweet Corn Fritter with Roasted Tomato, Bacon and Poached Kampong Egg

Ingredients

Yield:

Serves 4

• Ingredients:

  • 220g of Flour (all purpose)
  • Dash of Salt & paprika powder
  • 5g of Sugar
  • 2 Whole eggs
  • ½ cup of Milk
  • 200g of Fresh corn boiled
  • 80g of diced Bell pepper
  • 40g of chopped Spring onion
  • 20g of Coriander fresh, chopped
  • 10g of Parsley fresh, chopped
  • 23ml of Vegetable Oil
  • 4 Vine ripe tomatos
  • 100g of Washed arugula
  • 4 Slices of Crispy bacon
  • 4 Poached eggs

Preparation

Difficulty:

easy

Time:

1 Hour

Total Time:

1.5 Hours

1. For Roast Tomato

   • Cut tomato into half. Heat up oven. Sprinkle tomato with extra virgin olive oil, sea salt and pepper and bake in the oven for 40 minutes by 180ºC.

2. Assembly

   • Sieve flour, paprika, salt and sugar in a bowl.
   • Combine egg and milk, slowly add egg milk mixture to the flour and mix nicely until you have a smooth lump free batter.
   • Then add corn, bell pepper, spring onion, coriander and parsley. Mix all well.
   • Heat up vegetable oil and pan sear corn fritter nicely until golden brown on both sides.
   • Assemble plate. Put 1 fritter on plate and cover with tomato, arugula and bacon. Cover the second fritter and topped with soft poached egg.