Corn Fritters for Babe made in partnership with ​@KitchenaidAustralia

A favourite breakfast in our house – corn fritters pan-fried till golden, topped with crushed avo, zesty pico de gallo and soft-poached eggs. It’s fresh, hearty, and perfect for slow mornings. Made in partnership with @kitchenaidausnz using the Cordless Go Top Down Chopper, Cordless Go Citrus Juicer and Cordless Go Hand Blender. #Kitchenaid #madewithkitchenaid #breakfast #recipe #cornfritters Ingredients 3 corn cobs, peeled, husk removed 1 red onion, chopped 1 clove garlic, smashed 2 eggs ¼ cup (60ml) coconut milk 3 spring onions, finely sliced sea salt and black pepper, to season 1 cup (150g) self-raising flour 2 tsp Tajin seasoning 1 avocado juice of 1 lime 2 tomatoes, finely diced ½ white onion, finely diced 1 jalapeno chilli, finely diced half a bunch coriander, leaves chopped 2 tbsp olive oil poached eggs, to serve Method Slice kernels off corn cobs and place half in a small food processor. Add onion and garlic and pulse until a paste forms. Transfer mixture to a medium bowl along with remaining corn kernels. Stir in eggs, milk and spring onions, season with salt and black pepper. Fold in flour and seasoning, until just combined. Set batter aside. Mash avocado with half the lime juice, until smooth. Season with salt. For pico de gallo, combine tomatoes, white onion, jalapeno and coriander in a small bowl with the remaining lime juice and mix well. Heat some of the oil in a large frying pan over medium heat. Working in batches, drop ¼ cupfuls of batter into the pan and allow to spread to about 8cm wide. Cook for 3 minutes on each side, or until golden brown. Transfer to a plate lined with a paper towel and keep warm while repeating with remaining batter and oil. To serve, place 3 fritters on each serving plate, top with avocado puree and scatter over pico de gallo. Serve with poached eggs.