Mexican Corn Fritters with Fried Eggs and Spicy Green Tomato Dip

Ingredients

• 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

Method:

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.