Annabel Karmel's veggie fritter toppers

Veggie fritter toppers
  • Serves: 2
  • Prep: 15 mins
  • Cook: 15 mins

This egg-topped fritter tower is an all-round family pleaser.  It’s a fun way to serve protein-packed eggs whilst stacking up their veggie intake. A little tip; serve your egg topper runny so the fritters can be dunked! Healthy food has never been so fun.


  • 100g tinned sweetcorn
  • 75g cold mashed potato
  • 50g carrot, peeled and grated
  • 50g courgette, grated
  • 4 spring onions, diced
  • ½ clove garlic, crushed
  • 25g Parmesan cheese, grated
  • 1 tbsp sweet chilli sauce
  • 40g self-raising flour
  • 4 medium British Lion eggs
  • 2 tbsp sunflower oil
  • 1 tsp white wine vinegar


  1. Puree half of the sweetcorn in a food mixer.
  2. Beat the eggs in a mixing bowl. Add the sweetcorn puree and the remaining fritter ingredients, except the oil.
  3. Heat the oil in a frying pan. Take spoonfuls of the mixture and fry them for 2 to 3 minutes on each side until lightly golden. Do this in two batches. Set aside and keep warm.
  4. Bring a pan of water to the boil and add the vinegar. Lower the heat to a gentle simmer.
  5. Crack an egg into a bowl. Stir the water to create a gentle whirlpool and slowly tip the egg into the centre. Repeat for the second egg.
  6. Poach each egg for 3 to 4 minutes, then lift each egg out with a slotted spoon and drain on kitchen paper.
  7. For each portion, stack 4 fritters and add your egg topper.

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2.6 / 5 rating (14 votes)