Chilli & Corn Fritters with Scrambled Eggs

Serves 4


  • 1 c Plain Flour
  • 1 tsp Baking Powder
  • Salt
  • Black Pepper
  • 1/2 c Vitasoy Creamy Original
  • 30g Baby Spinach Leaves, to serve
  • 6 Roma Tomatoes, halved, grilled
  • 6 Slices Prosciutto, grilled
  • 2 Eggs
  • 1 small Red Chilli, finely chopped
  • 2 Corn Cobs (or 1 cup Corn Niblets, drained, rinsed)
  • 2 tbsp Vegetable Oil
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  • Sift the flour and baking powder into a large bowl.

  • Season with salt and pepper.

  • If using fresh corn, use a sharp knife to cut the corn kernels from the cobs.

  • Add corn, chilli, eggs and Vitasoy Creamy Original to the flour mixture.

  • Mix to form a stiff batter.

  • Heat the oil in a non-stick frypan and add 2 tablespoons of batter for each fritter.

  • Cook for 2 minutes each side or until golden brown and cooked through.

  • Drain on paper towel.

  • Repeat until all the batter is used.

  • Scrambled Eggs

  • 4 eggs

  • 1/4 cup (60mL) Vitasoy Creamy Original

  • 30g butter

  • To make the scrambled eggs, whisk the eggs and Vitasoy Creamy Original together.

  • Season with salt and pepper.

  • Heat the butter in a non-stick frypan until foaming.

  • Add the egg mixture and cook over low heat, using a wooden spoon to move the mixture gently around the pan, for 2-3 minutes or until just set.

  • Serve the scrambled eggs, spinach, tomato and prosciutto sandwiched between two fritters.

By Vitasoy

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