Sweetcorn and Blueberry Fritters

To celebrate the launch of its new gold standard aluminium espresso capsules, L’OR has teamed up with the chefs at The Sugar Club to create a breakfast recipe that will help you start your morning in the most luxurious way.

Serves: 4 people


165g flour
145g wholemeal flour
½ teaspoon salt, fine
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon caster sugar
500g butter milk
40g sunflower oil
125g blueberries
250g corn kernels
To serve
8 rashers streaky bacon, cooked till starting to crisp
Small scoop of maple or flavoured ice cream per serve
½ cup candied pecans (or any other nut) roasted or candied
1 cup red grapes
  1. Sieve dry ingredients into a bowl
  2. Whisk the eggs, buttermilk and oil together
  3. Whisk dry into wet
  4. Fold in blueberries and corn
  5. Rest 30 minutes before using
  6. Fry in a hot pan with a mixture of butter and oil
  7. Roast the grapes for 10 minutes or until cooked but still holding together will 100mls of verjus or white wine (can be made a few days in advance and refrigerated). Serve at room temperature
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