200 g (7 oz) sweetcorn (drained, if canned, or thawed, if frozen)
1 tablespoon olive oil
salt and pepper
snipped chives, to serve
Place the flour in a large bowl and whisk in the egg and milk to make a smooth batter.
Stir in the sweetcorn and season with salt and pepper.
Heat the oil in a frying pan over a medium heat, spoon in tablespoons of the batter (the number of fritters you can make at one time will depend on the size of your pan) and cook for 2–3 minutes on each side, until golden. Repeat with the remaining batter.
Meanwhile, poach the eggs in a frying pan of simmering water for 4–5 minutes.
Serve a few fritters topped with a poached egg and a sprinkling of chopped chives.