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Photo of Spiced corn fritters with spinach and poached eggs by WW

Spiced corn fritters with spinach and poached eggs

4 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Harissa is a North African chilli paste - using it in these moreish fritters gives them a spicy kick.


Plain flour

cup(s), (100g)

Baking powder

1 tsp


1 medium, lightly beaten

Skim milk

100 ml

Canned corn kernels in brine, rinsed, drained

1 300g can, (buy 1 x 300g can)


1 tbs

Green shallot(s)

2 individual, finely chopped

Fresh coriander

1 tbs, chopped


4 medium

Baby spinach leaves

200 g

99% fat-free plain yoghurt

cup(s), (80g)

Smoked paprika

¼ tsp

Oil spray

1 x 3 second spray(s)


  1. Sift together flour and baking powder into a large bowl. Stir in egg, milk, corn, harissa, shallots and coriander until just combined.
  2. Lightly spray a large non-stick frying pan with oil. Drop spoonfuls of mixture into pan. Cook for 1-2 minutes each side or until golden and cooked through. Repeat to make 12 fritters.
  3. Meanwhile, half-fill a medium frying pan with water. Carefully break 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs gently for 1-2 minutes or until egg whites are set and yolks are still soft. Place spinach in a microwave-safe dish. Cover and cook on High (100%) for 2 minutes or until wilted. Divide it between 4 serving plates.
  4. Serve fritters on spinach, topped with a poached egg and drizzled with yoghurt. Sprinkle with a little smoked paprika to garnish.