#FreezerFritters

“From Freezzzer to PLeazzzer”

Pea & Corn Fritters with Easy Poachies

Ingredients

Fritters:

• 2 eggs, lightly whisked

• 1/3 cup (50g) self-raising flour

• 1/3 cup (80ml) milk

• 1/4 cup crumbled feta

• 2 cups frozen pea & corn mix

• 1 tbsp eggplant pickle, plus extra to serve

• ½ cup vegetable oil, for shallow frying

Poachies:

• 4 eggs

• 6 tsp white wine or white vinegar (a few good splashes)

To Serve:

• Avocado slices

• Spinach leaves

• Lime wedges

Method

1. Make the fritter batter:
   In a bowl, combine eggs, flour, milk, feta, frozen veg, and pickle. Whisk well with a fork until smooth. Season with salt and cracked pepper.

2. Cook the fritters:
   Heat oil in a frypan over medium heat. Add tablespoonfuls of the fritter mixture, cooking in batches for 3–4 minutes, turning halfway, until golden brown and cooked through. Transfer to a plate lined with paper towel and repeat with remaining batter.

3. Poach the eggs:

   • Bring a small saucepan of water to the boil over high heat, then reduce to a gentle simmer.

   • Swirl the water with a wooden spoon.

   • Working quickly, crack one egg into a bowl and add 1½ tsp vinegar (a splash).

   • Carefully pour into the centre of the swirling water.

   • Repeat with remaining eggs, swirling the water between each addition.

   • Cook for 2–3 minutes, or until whites are opaque.

   • Remove with a slotted spoon and drain on paper towel.

4. Assemble & serve:
   Scatter plates with spinach, add fritters, and top with poached eggs, avocado, and lime wedges. Season well, finish with a dollop of extra pickle, and serve hot.