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Lunch

Sweetcorn Fritters with Beetroot Hollandaise

Our vibrant pink hollandaise sauce could be used to pimp your eggs benedict but works beautifully here with fritters, beetroot and avo for a picture-perfect brunch!

Difficulty Medium
Time 45 minutes
Serves 2
Diet Vegetarian
  • 1 jar of Baxters Sliced Beetroot

    3 egg yolks

    200g butter (melted)

    50g flour (plain works best but any flour you have in cupboard will do)

    ½ tsp baking powder

    1 large egg

    ¼ tsp salt

    250g sweetcorn (can be fresh/tinned/frozen)

    ½ chilli (diced)

    Splash of oil

    1 avocado

    Salt & pepper

Sliced Beetroot
Sliced Beetroot
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First make the hollandaise, start by straining the vinegar from the beetroot into a small pan and reducing by half, then let this cool slightly before moving onto the next step.

Whisk the egg yolks and vinegar together in a bowl over a pan of simmering water until light and fluffy.

After it’s reached this light consistency then gradually whisk in the melted butter, it’s important to add it very slowly. Then season, cover and set aside somewhere warm.

Mix the flour, baking powder, egg, salt, corn and chilli in a bowl until well combined.

Fry this mixture in small fritters in a pan until golden on the underside then flip and repeat.

Half, de-stone and peel the avocado then thinly slice.

To serve place the fritters onto the serving plates and top with sliced beetroot and avocado

Finish with the beetroot hollandaise for a splash of colour.

Tip

This dish also works really well served with poached eggs!

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