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Zucchini and corn pikelets with smoked salmon
Zucchini and corn pikelets with smoked salmon
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious fritters, great for hosting!
Ingredients:
  • 150.00 gm self-raising flour
  • 0.63 gm bicarbonate of soda
  • 257.50 gm milk
  • 1 egg, lightly beaten
  • 310g can corn kernels, rinsed, drained
  • 1 zucchini, grated
  • 2 green onions, finely sliced
  • 100g smoked salmon, sliced
  • Light sour cream, to serve
  • Coriander, to serve
Instructions:
  • Combine and sieve the flour and baking soda into a spacious bowl, creating a well in the center. Slowly pour in the mixed milk and egg, whisking until the batter is silky and free of lumps.
  • Combine the corn, zucchini, and onions in the mixture. Season with your preferred seasonings. Allow it to rest for 15 minutes.
  • Preheat a generously greased large frying pan over medium heat. Spoon tablespoons of the mixture onto the pan, ensuring there is enough space between each for spreading.
  • Cook the batter for 1-2 minutes until bubbles form on the surface. Flip and cook for another minute. Repeat with the rest of the batter. Serve topped with sour cream, smoked salmon, and coriander.

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