Gordon Ramsay's polenta and sweetcorn fritters with fried eggs, avocado and chorizo - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gordon Ramsay’ s polenta and sweetcorn fritters with fried eggs avocado and chorizo By You Magazine - October 3, 2021 You can swap the chorizo for some crisped-up smoky bacon, or leave it out for a vegetarian breakfast. Add kale or spinach to the batter if you want to up the veg content. Jamie Orlando Smith SERVES 4 10 eggs 200ml whole milk 220g plain flour 120g polenta 400g canned or frozen sweetcorn, drained or defrosted 40g rocket or baby spinach Vegetable oil, for frying 1 avocado 2 spring onions 240g sliced chorizo 1⁄2 bunch of coriander, chopped Crack six of the eggs into a blender, add the milk, flour, polenta and half the sweetcorn and blitz until combined but still coarse. Pour the mixture into a bowl and fold in the remaining sweetcorn and half the rocket or spinach. Place a large, nonstick frying pan over a medium-high heat and add just enough oil to lightly coat the bottom of it. Meanwhile, peel and chop the avocado and roughly chop the spring onions. When the oil is hot, place four separate spoonfuls of the corn mixture in the pan and cook for 2 minutes on each side. Meanwhile, put the chorizo into a different frying pan and cook gently over a low-medium heat until the fat begins to render and the chorizo starts to crisp. Transfer the chorizo to a plate and keep warm. Return the oily pan to the heat until it is medium hot. Crack in the four remaining eggs and fry for 2-3 minutes, until the whites are firm but the yolks are still runny. When the fritters are cooked, drain them on kitchen paper before placing on plates. Put the eggs on top, then dress with the remaining rocket leaves, the avocado, spring onions and coriander before spooning the chorizo and chorizo oil over the top. Now buy Gordon’ s book Ramsay in 10 by Gordon Ramsay will be published by Hodder & Stoughton on 14 October, priced £25. To preorder a copy for £21.25 until 17 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved