Sweetcorn Fritters with Jammie Eggs

Sweetcorn Fritters with jammie eggs served with cucumber sticks
  • 4 servings
  • 20 mins to prepare
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  • For the fritters
  • 150g plain flour
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 2 eggs, beaten
  • 150ml milk
  • 1 pinch sea salt & black pepper
  • 165g tinned sweetcorn, drained
  • 25g butter, melted
  • Sunflower oil for frying
  • For the Toppings
  • 4 eggs to boil
  • 1 cucumber chopped into sticks
  • Sweet chilli sauce to drizzle (optional)



  1. Place the flour, baking powder, bicarbonate of soda, beaten eggs, milk and seasoning into a large bowl and mix to combine. Add the sweetcorn, melted butter and fold into the batter.
  2. Put a small pan of water on to boil, add all four eggs, reduce to a gentle simmer and cook for 6 mins 30 seconds for a jammie boiled egg. Remove eggs from saucepan and cool under cold water before peeling eggs and slicing in half. Place to one side.
  3. Heat 1 tablespoon of oil in large frying pan over a medium heat. Add a heaped tablespoon of fritter batter and cook for 2-3 minutes on each side or until cooked through and golden. Repeat with remainder of better.
  4. Divide the fritters between plates, serve with cucumber sticks, jammie eggs and finish with a drizzle of sweet chilli sauce. Add some fresh herbs if you have any in the fridge.

CHEF’S TIP: To ensure you get a jammie egg, make sure you don’t cook for anymore or any less than 6 mins 30 seconds and then make sure you cool straight away to stop the egg from cooking further.