Grab these ingredients

• 1 can corn kernels drained

• 1 can cream corn

• ½ red capsicum diced

• ½ red onion diced

• 2 tbs coriander chopped

• 1 cup self-raising flour

• ¾ cup polenta

• Salt & Pepper

• Vegetable oil for frying

• 4 eggs

• 100 ml white vinegar

• 2 litre water

• 2 Avocado smashed and seasoned

• Handful of baby spinach

• Gold Gourmet Foods Chipotle Sauce and Hollandaise – that’s TWO incredible sauces

And make them this way

1. Place medium-sized non-stick pan on moderate heat to warm. Place corn, capsicum, onion, coriander, flour, polenta and season with salt and pepper in a large bowl and mix well to create a batter.

2. Turn element to a moderate heat.   Place water and vinegar in saucepan and bring to boil. In the meantime, place about 1cm oil in a frying pan, enough to shallow fry fritters.

3. Using 2 dessert spoons, grab generous amounts of batter and gently blob into oil and flatten into rounds about 5-6 centimetres in diameter. Use a plastic spatula to make sure they are not sticking and fry for 2-3 minutes or until golden on each side.  Remove and let drain on the paper towel.  Continue cooking in batches until batter is finished.  Mixture makes around 8-10 fritters.

4. Turn water down to a gentle simmer and line a plate with paper towel.   Gently crack eggs into simmering water and cool for around 2 minutes for soft poached eggs, cook for longer if you prefer harder yolks.  Carefully remove eggs and let drain on a paper towel.

5. Arrange spinach on plates stack with corn fritters’, smashed avocado and rest egg on top.  Finalise with a generous drizzle of Gold Gourmet Foods Chipotle Sauce and Hollandaise 

6. Enjoy.