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Corn and red onion fritters with smoked trout
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Serve up these delicious bite-sized fritters at your next race day party!
Ingredients:
  • 2 corn cobs, husks and silk removed
  • 50g (1/3 cup) self-raising flour
  • 1 egg, lightly whisked
  • 60ml (1/4 cup) skim milk
  • 1 small red onion, finely chopped
  • Olive oil spray, to grease
  • 90g (1/3 cup) extra light sour cream
  • 200g smoked trout slices, thickly sliced
  • Fresh dill sprigs, to serve
  • Lemon wedges, to serve
Instructions:
  • With precision, carefully cut the kernels off the cob using a small sharp knife. Boil the corn in a small saucepan for 2 minutes until tender, then drain.
  • In a medium bowl, combine flour and egg with a whisk. Slowly pour in the milk. Mix in the corn and onion, then season with salt and pepper.
  • Spray a large non-stick frying pan with oil spray and heat over medium heat. Spoon five 1-tablespoonful amounts of corn mixture into the pan, leaving space for spreading. Cook until golden on the bottom and bubbles form on top, about 1-2 minutes. Flip and cook for another 30 seconds or until golden. Transfer to a plate. Repeat with the remaining batter in 3 more batches, greasing the pan with olive oil spray each time.
  • Arrange the fritters elegantly on a platter, add creamy dollops of sour cream, layer with slices of flavorful smoked trout, and garnish with fresh dill. Serve with a side of zesty lemon for extra taste.

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