Description
A delicious and hearty Corn Fritter and Fried Egg Breakfast Burger featuring crispy corn fritters infused with kaffir lime leaves and chilli paste, layered with fresh lettuce, spicy and sweet sauces, and a perfectly fried egg for a satisfying morning meal.
Ingredients
Scale
Corn Fritters:
- 300 g uncooked corn kernels
- 60 g all-purpose flour
- 60 g rice flour
- 1 tsp salt
- ½ tsp MSG
- 1 tsp baking powder
- 1 cup cold tonic water (plus more if necessary)
- 2 pieces spring onion, finely chopped
- 1 tbsp kaffir lime leaves, finely chopped
- 2 tsp chilli paste (more to taste)
- 1 tbsp black sesame seeds
Burgers:
- 2 burger buns with sesame seeds
- 1 bunch green leaf lettuce, washed
- 2 large eggs
- 4 large corn fritters (about the diameter of the buns)
- 2 tbsp sweet chilli sauce (Thai-style)
- 3 tbsp Japanese mayonnaise
- 1 tbsp Sriracha sauce (optional)
- 2 tsp neutral vegetable oil
Instructions
- Prepare Corn Kernels: Place the uncooked corn kernels in a mixing bowl, ensuring they are separated for even mixing and frying.
- Make the Batter: In a separate bowl, combine all-purpose flour, rice flour, salt, MSG, baking powder, chopped spring onion, kaffir lime leaves, chilli paste, and black sesame seeds. Gradually add cold tonic water and mix gently until the batter is thick but pourable. Add more tonic water if needed.
- Combine Corn and Batter: Add most of the batter mixture to the corn kernels and gently fold together, taking care not to crush the kernels, until well incorporated.
- Heat Oil: In a tall-sided saucepan, heat about 4 cm of neutral vegetable oil to 180°C (use a thermometer if possible).
- Prepare for Frying: Set an oven tray lined with a wire rack and kitchen towels next to the stove to drain the fritters after frying.
- Portion and Shape Fritters: Using a kitchen scale turned on with a large serving spoon, scoop about 100-120 g of the batter mixture onto a soup spoon, shaping carefully to prevent corn from falling off.
- Fry Fritters: Hold the spoon just above the hot oil and carefully slide the batter into the oil. Fry for 1 minute 30 seconds before turning gently with a slotted spoon or fish slice. Fry the other side for another 1 minute 30 seconds until golden brown and cooked through.
- Drain and Keep Warm: Remove fritters using a slotted spoon and place on the prepared oven tray. Keep cooked fritters warm in a low oven if preparing multiple burgers.
- Toast Buns: Halve the burger buns and toast the interior surfaces until lightly browned.
- Spread Sauce: Spread a layer of Thai sweet chilli sauce on the toasted buns.
- Fry Eggs: Heat 2 teaspoons of neutral vegetable oil in a pan and fry the eggs using egg rings matching bun diameter for neat shape. Cook to preferred doneness, ideally with a runny yolk.
- Assemble Burgers: Place a generous handful of torn green leaf lettuce on the sauced bottom bun, then add one corn fritter. Spread a good layer of Japanese mayonnaise on the fritter, then add a second fritter on top.
- Add Fried Egg: Carefully place the fried egg on top of the second corn fritter.
- Finish with Sriracha: If using, squeeze Sriracha sauce over the egg for extra heat and flavor.
- Top Bun and Serve: Optionally spread more mayonnaise on the top bun, place it over the egg, and serve immediately with paper towels to catch any drips.
Notes
- Maintain oil temperature at 180°C to ensure fritters cook through without absorbing excess oil.
- Adjust chilli paste amount in the batter to your desired spice level.
- Use fresh kaffir lime leaves for the most vibrant aroma and flavor.
- Keep cooked fritters warm in an oven set at about 100°C if not serving immediately.
- Egg rings help achieve a uniform shape that fits perfectly on the burger buns.
- Sriracha sauce is optional but adds a nice spicy kick that complements the sweet chilli sauce.
Keywords: corn fritter, breakfast burger, fried egg, spicy, sweet chilli sauce, kaffir lime, sesame seeds, Thai flavors