Thank you. You will hear from us shortly.

Submit your recipe ideas
Subscribe to our recipes
Mexican Corn Fritters with Fried Eggs and Spicy Green Tomato Dip
By Anjelica Alanne
Mexican Corn Fritters with Fried Eggs and Spicy Green Tomato Dip
In this recipe
Preparation time:
15 mins
Cooking time:
10 mins
  • 100ml sour cream
  • 3 tablespoons Beerenberg Green Tomato and Jalapeño Relish
  • ½ cup milk
  • ¼ cup olive oil
  • 1 clove garlic, crushed
  • 6 eggs
  • 1 cup self-raising flour
  • 1 teaspoon ground cumin
  • ¼ cup grated parmesan cheese
  • 4 sprigs coriander, chopped
  • ½ brown onion, diced
  • 2 corn cobs, kernels removed
  • Salt and pepper
  • 4 tablespoons cooking oil

In a small bowl mix the sour cream and Beerenberg Green Tomato and Jalapeño Relish. Set aside in the fridge.

In a mixing bowl add the milk, olive oil, garlic, and 2 eggs, whisk to combine. Add the flour, cumin, parmesan, coriander, onion, corn kernels, a pinch of salt and pepper and mix to combine.

Preheat a large frypan over medium heat. Add the cooking oil followed by six individual spoons of fritter mixture. Cook for 3 minutes on each side, until golden and cooked through.

Remove any excess oil from the pan and crack the remaining eggs into the pan. Cook for 3 minutes until the whites have just set.

To serve, dollop the spicy green tomato dip onto two serving plates and top with the corn fritters and fried eggs.