Try this breakfast favourite with a twist, inspired by Western Australia's South West Region.
Cook the corn in a saucepan of boiling salted water until tender (5-6 minutes), drain and then when cool enough to handle, cut corn kernels off the cobs and set aside.
To make the creamed corn, heat a saucepan over medium heat, add the butter and when foaming, add the leek and the garlic and sauté until tender (2-3 minutes), add half the corn kernels and continue to sauté for another minute. Pour in stock, cream and a pinch of salt. Bring to the boil, then reduce heat and simmer until reduced a little (2 minutes). Remove from heat, then blitz with a hand blender and set aside.
To make the corn fritters, preheat an oven to low heat. Combine zucchini, ½ cup creamed corn, remaining corn kernels and eggs in a bowl and mix well. Stir in flour, zucchini flowers and garlic greens and season to taste with sea salt and freshly ground pepper. Heat a little oil in a frying pan over medium-high heat and add ¼ cup-fuls of batter, in batches, to the pan. Cook until bubbles appear on the surface (2-3 minutes), then turn and cook until golden brown (2-3 minutes). Wipe out pan and add more oil before you cook the remaining batches. Keep warm in the oven until ready to serve.
For perfect poached eggs, combine the vinegar and 500ml water and in a small saucepan and bring to just below the boil. Crack one egg into a cup, making sure they are fresh – the egg should have a firm high yolk and the eggwhite should be thick and viscous, not watery. Make a whirlpool in the water with a spoon, gently pour the egg into the centre of the whirlpool and cook for a little over 3 minutes for a soft poached egg (the water should be gently simmering, do not boil), then remove with a slotted spoon and blot off excess water on paper towel.
Meanwhile, to make the yoghurt and harissa sauce, mix all the ingredients in a bowl to combine, adding a tablespoon of water if necessary to thin down to the consistency of thickened cream.
To serve, place two corn fritters on each plate, top with a poached egg and dress with the yoghurt and harissa sauce. Garnish with a simple salad of rocket and sliced radish, dressed with a little drizzle of good quality extra virgin olive oil and chardonnay vinegar.
Any left-over creamed corn will keep refrigerated in an airtight container for 3-4 days; it goes beautifully with fish or chicken.
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