- vegetable oil, for deep-frying
- 125g/4oz plain flour
- ½ tsp turmeric
- 1 tsp salt
- 1 free-range egg
- 1 free-range egg yolk
- 285ml/10fl oz whole milk
- 1 tbsp olive oil
- 1 free-range egg white, whisked until soft peaks form when the whisk is removed
- 400g/14oz corned beef from a can, cut into 2.5cm/1in thick pieces
- 50ml/2fl oz olive oil
- 2 large onions, chopped
- 2 red bird's-eye chillies, finely chopped
- 4 cloves
- 1 garlic clove, crushed
- 1 orange, juice and zest only
- 150ml/5fl oz sherry vinegar
- 150g/5oz soft light brown sugar
- salt and freshly ground black pepper
- 4 poached free-range eggs
- Heat the oil in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Sift the flour, turmeric and salt into a bowl.
- Make a well in the centre of the flour mixture. Add the whole egg and the egg yolk and whisk together from the centre outwards to create a paste.
- Add the milk and olive oil and fold into the flour and egg paste mixture to create a smooth batter.
- Fold the egg white into the batter.
- Dip the corned beef slices into the batter mixture and carefully add to the hot oil. Fry for six minutes, or until crisp and golden-brown, then carefully remove with a slotted spoon and drain on kitchen paper.
- For the onion marmalade, heat the olive oil in a pan over a medium heat.
- Add the onions, chillies, cloves and garlic and fry gently for 15-20 minutes, until the onions have softened and caramelised to a deep brown colour.
- Add the orange juice and zest, sherry vinegar and sugar and bring to the boil.
- Cook the mixture for 10-12 minutes, or until the mixture is the consistency of jam. Season, to taste, with salt and freshly ground black pepper.
- To serve, divide the fritters evenly among four plates and top with a poached egg. Place a spoonful of marmalade alongside.