CORN FRITTERS WITH WOOD SMOKED SALMON,
PRESERVED LEMON + DILL CREME FRAICHE
The thing that I love about these fritters is that they are so versatile. Serve for breakfast with bacon and soft poached eggs, or you can make these little mini sizes (cooking teaspoons of batter instead) making them into canapés for your next party.
I used Antipodes Sparkling water in the batter...the bubbles in the water keeps the fritter nice and light. I served the fritters with some Regal Salmon natural wood-roasted salmon. It's my favourite way to eat salmon. It's lightly smoked and comes already prepared - so it's a good one to keep on hand in the fridge. The creme fraiche has a herby lemony infused flavour and the microgreens give a pretty textural finish.
Makes approx. 12 medium-size fritters
Time: A little bit of effort
! x can cream corn
1 x can whole kernel corn, drained
1 small bunch flat-leaf parsley, chopped
1 1/2 cups grated tasty cheese
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup Antipodes Sparkling Water
For the creme fraiche
50g (1.7oz) creme fraiche
1 small bunch dill, finely chopped
Rind only of 1x preserved lemon*
Lemon juice, salt + pepper to taste
! x pack Regal natural wood smoked salmon
Microgreens or extra dill
Olive oil for cooking
Take a nice heavy-based frying pan or skillet and heat over medium heat. You don't want to cook the fritters too quickly, otherwise, the bottoms are brown but the centre is still raw. While that is heating, make your fritter batter.
To make the fritters, put all of the ingredients in a bowl and gently fold them through the water. Do not over mix otherwise the fritters will be heavy (much like making cakes and muffins) The batter should be quite thick so that when you put the mix into the pan, it holds its shape.
Pour some oil into your pan so it just covers the bottom. Add heaping tablespoon amounts of batter into the pan, I cook 6 at a time in my pan. Check the heat, if they are browning too fast, turn down to a medium/low heat, flipping once and rotating them around a bit (ie: the centre one will cook first) By cooking them semi-slowly too, the cheese in the fritters gets all crispy on the surface which you can see in the photos. Once cooked, remove and place on a tray, loosely covering with foil to keep warm and repeat.
While the remaining fitters cook you can mix together all of the ingredients for the creme fraiche. Season to taste with a little lemon juice, salt, and pepper.
To serve, flake some of the salmon over the fritters, dollop on some creme fraiche and finish with microgreens.
* There is a preserved lemon recipe in my cookbook which is super easy, however, if you don't have any on hand just use the finely grated zest of
1 medium lemon.