Corn Fritters with Spring Greens, Fried Egg & Sweet Chili Sauce

  • Author: Emily Weeks, RDN, LD
  • Total Time: 30 minutes
  • Yield: Serves 4 1x


Sweet corn combined with Parmesan, chives, cornmeal, and a touch of flour formed into patties and pan-fried until golden. Pairs perfectly with a simple salad with vinegar dressing and a sunny-side-up egg.



  • 4 cups frozen corn, thawed
  • 2 oz Parmesan cheese, grated
  • ½ cup polenta (cornmeal)
  • ½ cup all-purpose flour
  • 1 small pkg chives, minced
  • 6 eggs
  • ¼ cup vegetable oil (for frying)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp rice vinegar
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 2 medium carrots, julienned
  • 10 oz spring mix greens
  • Sweet chili sauce (about 2 Tbsp per person)


  1. Add corn, Parmesan, polenta, flour, chives, and 2 eggs into a large bowl, stir to combine.
  2. Preheat a large skillet over medium-high heat. Once the skillet is hot, add 1/4 cup oil and swirl to coat the bottom.
  3. 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. Set the skillet (with oil) aside for later use. Work in batches if necessary.
  4. Meanwhile, in a large bowl, whisk together olive oil, vinegar, salt, and pepper.
  5. Add carrot and greens to the bowl with the dressing and toss to combine.
  6. Return the skillet to medium heat. Gently crack the remaining eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes.
  7. To serve, divide salad, fritters, and eggs between plates. Drizzle with sweet chili sauce.