Heat the vegetable oil in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown.
Sift 125g flour, turmeric, and salt into a bowl.
Whisk the whole egg and egg yolk into the flour center to create a paste.
Fold in the milk and olive oil to create a smooth batter.
Fold the whisked egg white into the batter.
Dip corned beef slices into the batter and fry in hot oil for six minutes until golden.
Heat olive oil in a pan over medium heat for the marmalade.
Fry onions, chillies, cloves, and garlic for 15-20 minutes until caramelised.
Add orange juice, zest, vinegar, and sugar then bring to the boil.
Simmer for 10-12 minutes until jam-like and season with salt and pepper.
Divide fritters among plates, top with a poached egg, and serve with marmalade.