Corn Fritters with Poached Eggs & Hollandaise

Corn Fritter with soft poached eggs, prosciutto topped with MAGGI Hollandaise Sauce.
  • 10 Portions


1.3Kgfresh corn kernels 
2 medium size red onionschopped
1bunchcorianderchopped leaves
5 eggs 
625grgluten free flour 
2½tspgluten free baking powder 
100mLolive oil 
20 fresh eggs 
200mLwhite vinegar 
300mLMAGGI Hollandaise Sauce 



<p>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.</p><p>2. Stir in the rest of the corn, the eggs, flour and baking powder until just combined.</p><p>3. Heat some of the oil in a frying pan or griddle plate and using about 2 tablespoons&nbsp;of batter for each fritter, cook in batches on both sides until lightly golden. Keep warm.</p><p>4. Lay the slices of prosciutto on a baking sheet and brush with a little oil, grill until crisp and set aside.</p><p>5. Boil some water with the white vinegar and poach the eggs. Warm the hollandaise gently either in a Bain Marie or microwave.</p><p>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.</p>