Preparation time:
15 mins
Cooking time:
10 mins
Mexican Corn Fritters with Fried Eggs and Spicy Green Tomato Dip
By Anjelica Alanne
  • 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.