Crab, Sweetcorn and Courgette Fritters
Crab, Sweetcorn and Courgette Fritters with a Poached Egg
Brunch. One of life's greatest pleasures. Yes it's easy to reach for a Full English or the avocado on toast but why not mix it up and plate up this fresh and vegetable packed fritter, topped with an oozing poached egg. Brunch can feel indulgent, but also be good for you.
Here we have used carrot, courgette and sweetcorn as the base mix but as with most of our recipes feel free to experiment. Sweet potato or butternut squash would also work well, but steer clear of something like parsnip as it won't work with the crab.
Crab done in a mix like this goes a long way and by not overpowering it with strong ingredients you can taste the flavour of the crab throughout.
This mix makes up enough fritters for four, but if only two of you (or one!) you can freeze them and just defrost at a later date before quickly reheating in the pan.
Poached eggs. Everyone has their own method - do it how you like. We follow Jamie Oliver's rules, however we do add 1/2 a teaspoon of white wine vinegar to the water.
1 dressed crab (roughly 120g) as discussed above you can switch out for can if you can't get your hands on one
340g can of sweetcorn
1 red chilli
2 spring onions
One ounce (or 28g) of plain flour
salt and pepper to season
3 large eggs
1/2 teaspoon of white wine vinegar
Vegetable oil for frying
Handful of coriander leaves to serve
Start off by grating the carrot and courgette into a large mixing bowl.
Finely slice the chopped chilli and add to the bowl.
Chop the spring onion and add to the mix.
Remove the crab from the shell and add into the mix and stir well.
Add the flour and the egg to the mix and mix well. You want all of the mix to be combined with the flour and the egg, but not have too wet a mix. Add salt and pepper to season.
Heat a frying pan with a tablespoon of the oil to a medium-high heat and heat an oven to 150C.
In batches add a tablespoon of the mixture to the hot pan and press down to create a large fritter. Cook on one side until brown and crispy (should be about two minutes) before flipping and repeating. Do this with all of the mixture and once finished keep warm in an oven to keep warm.
Poach the eggs and serve with the egg on top of the fritter, with finely chopped coriander scattered across.