- 2 red onions
- 1 chilli
- 2 corn on the cob
- 4 eggs
- 1 tbsp plain flour
- 150g halloumi
- A handful of coriander
- 50g watercress
- 70g pancetta
- 1 lemon
- 11/2 tbsp olive oil
- Freshly ground pepper
- Sea salt
Preheat the oven to 150°C/Fan 130°C/Gas 2. Peel and finely chop the onions. Halve the chilli and flick out the seeds. Finely chop it. Remove the paper and silks from the corn. Cut a slice from the bottom of the corn and run your knife down the cob to slice off the corn. Add them to a bowl with the onion and chilli.
In a separate bowl, whisk together 2 eggs and 1 tbsp plain flour. Add a good crack of black pepper and a pinch of salt. Fold it through the corn to coat the kernels. Pat the halloumi dry and coarsely grate it into the bowl with the corn. Stir together.
Pick the leaves from the coriander and set aside. Finely chop the stalks. Mix the stalks through the corn fritter mix. Wash and dry the watercress thoroughly. Pop it in a bowl. Set the coriander leaves on top.
Heat a pan for a couple of mins. When warm, pour in 1 tbsp olive oil. Spoon in 6-8 dollops of the halloumi and corn mix. You might need to do this in a couple of batches. Fry for 3-4 mins then carefully flip over and cook for 3-4 mins on the other side. The fritters should be set and golden. Don't worry if they fall apart a little, just push back together with a spoon. Place them on a baking tray and pop into the oven to keep warm.
Lay the pancetta slices into the pan and cook for 2 mins till crisped. Lift out of the pan and pop on the tray with the fritters. Place back in the oven.
Add 1/2 tbsp oil back to the pan. Crack two eggs into the pan. Fry for 3-5 mins till the white is set and the yolk is cooked to your liking.
Place the fritters on to two plates. Top with a fried egg each. Place a few slices of crispy pancetta. Serve with the coriander and watercress salad. Squeeze over a little lemon juice.