Golden Corn and Zucchini Fritters with Poached Eggs

1. Fritter Mixture

In a large bowl, combine the drained sweetcorn, chopped spring onions, grated courgette, smoked paprika, self-raising flour, one beaten egg, milk, and a pinch of salt and pepper. Stir until well mixed. Let the mixture sit to meld the flavors.

2. Chilli-Lime Dressing

In a small bowl, whisk together the sweet chilli sauce with the freshly squeezed lime juice. Set aside for later use.

3. Cooking the Fritters

Heat the vegetable oil in a large non-stick skillet over medium heat. Spoon in four equal-sized portions of the fritter mixture, spacing them apart. Cook until the underside is browned, about 3 minutes, then flip each fritter and cook for an additional 3 minutes, until golden and cooked through. If necessary, cook in two batches to avoid overcrowding the pan.

4. Poaching the Eggs

While the fritters are cooking, bring a large pan of water to a gentle boil. Carefully crack the remaining four eggs and poach them for 2-3 minutes until the whites are set and yolks remain runny. Use a slotted spoon to remove the eggs from the water and drain them.

5. Serving

Serve the warm fritters on plates, topped with a poached egg. Add a handful of mixed salad leaves to each plate and drizzle with the prepared chilli-lime dressing.