Corn Fritter and Fried Egg Breakfast Burger Recipe
This Corn Fritter and Fried Egg Breakfast Burger recipe combines crispy, flavorful corn fritters with a perfectly fried runny egg, fresh lettuce, and a blend of sweet and spicy sauces, all served in toasted sesame seed buns. It’s a delicious, hearty breakfast sandwich that balances crunchy textures and bold flavors, perfect for starting the day with a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 burgers 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Fusion
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 (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 the Corn Fritter Batter: Place the corn kernels in a mixing bowl and ensure they are all well separated. In another bowl, combine all-purpose flour, rice flour, salt, MSG, baking powder, spring onion, kaffir lime leaves, chilli paste, and black sesame seeds. Gradually add cold tonic water to the dry mix and gently mix until you form a thick batter.
- Incorporate Corn into Batter: Add most of the batter mixture to the corn kernels and fold together carefully with a light touch to maintain corn integrity.
- Heat Oil for Frying: In a tall-sided saucepan, pour neutral vegetable oil about 4 cm deep and heat it to 180°C. Prepare an oven tray with a wire rack lined with kitchen towels next to the saucepan for draining fritters.
- Form and Fry Corn Fritters: Using a kitchen scale, spoon approximately 100-120 g of batter onto a soup serving spoon and shape it so corn pieces stay intact. Hold the spoon close over the hot oil, and carefully slide the batter in. Fry each fritter for about 1 minute 30 seconds per side or until golden brown and crisp. Use a slotted spoon or fish slice to turn carefully. Drain the cooked fritters on the prepared tray and keep warm in the oven if needed.
- Toast Burger Buns: Slice the burger buns in half and toast the interior surfaces until lightly golden.
- Spread Sauces on Buns: Spread a layer of Thai sweet chilli sauce on the toasted bun halves.
- Fry Eggs: Heat a thin layer of neutral vegetable oil in a pan and use egg rings the size of the buns to fry the eggs. Cook until the whites are set and yolks are soft and runny, or to your preference.
- Assemble Burgers: Place torn green leaf lettuce generously on the bottom buns over the chilli sauce. Add one corn fritter on top of the lettuce, then spread a generous amount of Japanese mayonnaise on the fritter. Place another corn fritter on top, followed by the fried egg.
- Add Optional Sriracha and Final Touches: If you like heat, squirt Sriracha sauce over the egg. Add extra mayonnaise to the top half of the buns if desired, then close the burgers.
- Serve and Enjoy: Serve these breakfast burgers immediately with paper towels on the side for easy cleanup and the perfect breakfast treat.
Notes
- Use fresh corn kernels for the best flavor and texture in fritters.
- Maintaining the oil temperature at 180°C ensures fritters cook evenly and do not absorb excess oil.
- If the batter becomes too thick, add a little extra tonic water to reach a thick but pourable consistency.
- Egg rings help keep the fried eggs neat and sized perfectly for the buns.
- Adjust chilli paste and Sriracha amounts to control spiciness according to taste.
- Keep cooked fritters warm in a low oven before assembling if making ahead.
Keywords: corn fritter, breakfast burger, fried egg, brunch, spicy, sweet chilli sauce, mayonnaise, kaffir lime, quick breakfast sandwich