Overview
This came about as I was looking for a bread alternative for my poached eggs – and we had Mexican the other night(s)… so leftover salsas got transmogrified into corn fritters with poached eggs! This would also be awesome with Hollandaise sauce.

Figure out which salsa you want – serve with either pineapple salsa or pico de gallo.

The fritters freeze well – thaw overnight, then heat up in the toaster.

Time
If using leftovers, about 6-7 minutes! If making the salsas, then a bit longer…

Ingredients: Corn Salsa
Kernels cut from 2 cobs of corn (cut lying flat on the board)
½ red capsicum, finely diced
½ red onion, finely diced
¼ bunch coriander, finely chopped
½ jalapeno, finely diced
1½ lime, zest and juice
3 ts white wine vinegar
pinch of cayenne pepper
pinch of cumin powder
pinch of salt

Ingredients: Pineapple Salsa
½ fresh pineapple, core removed and diced finely
½ red capsicum, finely diced
½ red onion, finely diced
¼ bunch coriander, finely chopped
½ jalapeno, finely diced
1 lime, zest and juice

Ingredients: Pico de gallo
½ red onion, finely diced
1 spring onion, chopped
5 tomatoes, finely diced
½ bunch coriander, chopped
1 TB lime juice (more to taste)
¼ ts salt

Ingredients: Corn fritters
Whatever corn salsa you have left over (assume half of the above quantity)
¼ cup plain flour
splash of milk
pinch of baking powder
pinch of umami salt

Equipment
Silicon egg frying forms (optional), Kmart pie maker for the easiest poached eggs (optional)

Method
1 – Mix the fritter ingredients together – enough flour to make it clumpy, then enough milk to loosen it up a bit (Yes, this is how I really cook)

2 – Spray oil in a pan. Place silicon forms in place and pour the batter in.

3 – (Optional) Crack eggs into the cold pie maker. Switch on and set timer for 4 minutes.

4 – Flip fritters when golden on the first side.

5 – Assemble by plating one or two fritters, a poached egg and the salsa of your choice (or Hollandaise).