Name: Crispy Corn Fritters with Mixed Greens, Fried Egg & Sweet Chili Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 small pkg chives; 9 eggs; 6 cups frozen corn; 85 g Parmesan cheese; 3 (142 g) pkgs spring mix (mixed greens); all-purpose flour; black pepper; brown sugar; chili-garlic sauce; cornstarch; extra virgin olive oil; rice vinegar; salt

Crispy Corn Fritters with Mixed Greens, Fried Egg & Sweet Chili SauceCrispy Corn Fritters with Mixed Greens, Fried Egg & Sweet Chili Sauce — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

1 small pkg chives

9 eggs

6 cups frozen corn

85 g Parmesan cheese

3 (142 g) pkgs spring mix (mixed greens)

all-purpose flour

black pepper

brown sugar

chili-garlic sauce

cornstarch

extra virgin olive oil

rice vinegar

salt

Instructions

Combine water, vinegar, sugar, and chili-garlic sauce in a small saucepan. Bring to a boil over high heat and cook until slightly thickened, 2-3 minutes.

In a small bowl, make a slurry by whisking water with cornstarch until smooth.

Add cornstarch slurry to the saucepan in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 2-3 minutes. Remove from heat and set aside.

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Chop chives into small pieces and place in a large bowl.

Finely grate Parmesan; add to the bowl with the chives.

Place corn in a colander and run under hot water (from the tap) to thaw. Place on a clean towel or paper towels and pat dry.

Add corn, flour, and eggs to the bowl; stir to combine.

Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Using a ¼-cup measure, form the corn mixture into ½-inch thick patties. Add to the skillet and cook, flipping once, until patties are golden brown, 3-5 minutes. Transfer to a plate lined with paper towels. Work in batches if necessary. Set the skillet (with oil) aside for later use.

Meanwhile, in another large bowl, whisk together oil, vinegar, salt, and pepper.

Peel carrots and trim ends; grate and add to the bowl with the dressing.

Add mixed greens to the bowl and toss to combine the salad.

Return the skillet to medium heat. Working in batches if necessary, gently crack the eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes. Season with salt and pepper.

To serve, divide salad, fritters, and eggs between plates. Drizzle with sweet chili sauce and enjoy!

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