Aussie-Style Corn Fritters with Poached Eggs by Roe Restaurant

Ingredients

• 375g sweet corn kernels (cold)
• 100g tempura flour
• 6g baking powder
• 95g sparkling water (very cold)
• 25g jalapeno, finely diced
• 6g fresh coriander, chopped
• 5g salt
• 4g ground cumin
• 1g white pepper
• 2 large eggs (poached)
• 1 large cucumber, peeled and scooped
• 100g white balsamic vinegar
• 100g water
• 50g sugar
• 2 tomatoes, deseeded and diced
• 0.5 red onion, finely diced
• 2 jalapenos, deseeded and diced (for salsa)
• 1 avocado, sliced
• 50g creme fraiche
• 30g feta cheese, frozen and grated

Instructions

1. Combine vinegar, water, and sugar in a pot, boil, then cool; add cucumber and pickle overnight.
2. Mix salsa ingredients (tomatoes, red onion, jalapeno, coriander) and season with lime juice, salt, and pepper.
3. Whisk tempura flour, baking powder, salt, white pepper, and cumin; fold in corn, jalapeno, coriander, and sparkling water until light.
4. Portion batter and chill for 30 minutes to ensure crispness.
5. Heat oil in a pan to near smoking; spoon in 110g of batter per fritter, spreading quickly.
6. Fry until golden, then transfer to 180°C oil for 3 minutes until crisp; drain on paper towels.
7. Serve fritters topped with salsa, avocado, a poached egg, creme fraiche, pickled cucumber, and grated feta.