Ingredients
100ml sour cream
3 tablespoons Beerenberg Green Tomato and Jalapeño Relish
½ cup milk
¼ cup olive oil
1 clove garlic, crushed
6 eggs
1 cup self-raising flour
1 teaspoon ground cumin
¼ cup grated parmesan cheese
4 sprigs coriander, chopped
½ brown onion, diced
2 corn cobs, kernels removed
Salt and pepper
4 tablespoons cooking oil
Directions
In a small bowl mix the sour cream and Beerenberg Green Tomato and Jalapeño Relish. Set aside in the fridge.
In a mixing bowl add the milk, olive oil, garlic, and 2 eggs, whisk to combine. Add the flour, cumin, parmesan, coriander, onion, corn kernels, a pinch of salt and pepper and mix to combine.
Preheat a large frypan over medium heat. Add the cooking oil followed by six individual spoons of fritter mixture. Cook for 3 minutes on each side, until golden and cooked through.
Remove any excess oil from the pan and crack the remaining eggs into the pan. Cook for 3 minutes until the whites have just set.
To serve, dollop the spicy green tomato dip onto two serving plates and top with the corn fritters and fried eggs.
