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Mini corn fritters with smoked salmon recipe
Mini corn fritters with smoked salmon recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Party-ready mini corn fritters topped with savory smoked salmon are an irresistible appetizer!
Ingredients:
  • 1 corn cob, husks and silk removed
  • 250g creamed corn
  • 2 Free Range Eggs, lightly whisked
  • 225g self-raising flour
  • 125ml milk
  • 40.00 ml coarsely chopped dill
  • 36.80 gm vegetable oil
  • 250g pkt smoked salmon slices, torn
  • 2 shallots, thinly sliced
  • 40.00 ml red wine vinegar
  • 10.00 gm caster sugar
  • 2.40 gm salt
  • 1 avocado, stoned, peeled, mashed
  • ½ cup (120g) crème fraîche
  • 21.00 gm lemon juice
  • 1 tsp horseradish cream
Instructions:
  • For the pickled shallots, mix shallot, vinegar, sugar, and salt in a small bowl. Cover with plastic wrap and let it sit for 10 minutes to soften.
  • Use a small serrated knife to cut the kernels off the corn. Boil the kernels in water for 2 minutes until tender. Then, cool them under cold water and drain well.
  • In a large bowl, mix together the corn, creamed corn, and egg. Gradually add the flour, stirring thoroughly after each addition. Pour in the milk and dill, and mix until well combined. Season to taste.
  • In a large frying pan over medium heat, heat 1 tsp of oil. Spoon four 1-tbs portions of the corn mixture around the edge of the pan. Cook until bubbles form on the surface, then flip and cook until golden brown and cooked through. Transfer to a plate. Repeat with the remaining corn mixture and oil in batches.
  • Prepare the avocado cream by mixing ripe avocado, crème fraîche, fresh lemon juice, and spicy horseradish in a small bowl. Season to taste.
  • Place the fritters on a beautiful serving platter. Add dollops of rich avocado cream and savory smoked salmon on top. Drain the pickled shallots and arrange them over the salmon.

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