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Corn Fritters with Poached Eggs & Hollandaise

Corn Fritters with Poached Eggs & Hollandaise
Corn Fritters with Poached Eggs & Hollandaise
  • Number of servings
    10

Corn Fritter with soft poached eggs, prosciutto topped with MAGGI Hollandaise Sauce

Ingredients
  • While this recipe contains gluten free ingredients it may not be suitable for a gluten free diet. Please check all ingredients listed to ensure this recipe will meet your needs for gluten free.
  • 1.3 Kg fresh corn kernels
  • 2 chopped medium size red onions
  • 1 chopped leaves bunch coriander
  • salt/pepper
  • 5 eggs
  • 625 gr gluten free flour
  • 2½ tsp gluten free baking powder
  • 100 mL olive oil
  • 200 gr prosciutto
  • 20 fresh eggs
  • 200 mL white vinegar
  • 300 mL MAGGI Hollandaise Sauce
Preparation
  • 1
    Take 900g of the corn kernels, the onions, coriander and the salt and pepper and blitz with a stick blender until almost pureed, not too smooth.
  • 2
    Stir in the rest of the corn, the eggs, flour and baking powder until just combined
  • 3
    Heat some of the oil in a frying pan or griddle plate and using about 2 tablespoons of batter for each fritter, cook in batches on both sides until lightly golden. Keep warm
  • 4
    Lay the slices of prosciutto on a baking sheet and brush with a little oil, grill until crisp and set aside.
  • 5
    Boil some water with the white vinegar and poach the eggs. Warm the hollandaise gently either in a Bain Marie or microwave
  • 6
    Arrange corn fritters on a plate, arrange the grilled prosciutto and place two poached eggs on top and serve with the MAGGI Hollandaise Sauce

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