Denise Phillips
Denise Phillips is a food writer and author of “The Jewish Mama’s Kitchen.” Trained at Prue Leith in London, Denise now runs her own cooking school and Web site, www.jewishcookery.com.
Fabulous fritters and salmon
Sweet Corn Fritters With Smoked Salmon
These little sweet corn fritters are flavored with both fresh and dried cilantro and are delicious with drinks or as part of a buffet supper.They freeze well so make a double batch as a great canapé stand by. The fritters are also ideal to serve ‘al fresco’ when it is warm enough to sit outside before the sun goes down. A cool glass of white wine or fruit pimms and sweet corn fritters work very well together.
Cook’s Tip: Place the shredded scallions in iced water for 30 minutes and they will curl up beautifully for garnishing.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 20
Ingredients
1 1 /2 cups frozen sweet corn – defrosted
1/4 cup fresh coriander – roughly chopped
1 teaspoon ground cilantro
2 tablespoons plain all purpose flour
1 tablespoon crème fraiche or light cream cheese
1 large egg
Salt and freshly ground black pepper
1/2 teaspoon baking powder
4 spring onions – finely chopped
1 tablespoon vegetable oil
Topping
6 tablespoons crème fraiche or light cream cheese
1 cup smoked salmon trimmings
2 scallions – finely shredded
Sprigs of fresh cilantro
Dusting of freshly ground black pepper
Method
Place half the sweet corn with the fresh and dried cilantro in a food processor and blend until roughly chopped.
Add the egg, flour, baking powder, cream fraiche or cream cheese then season.
Blend until combined. Stir in the remaining sweet corn and scallions.
Place a little oil in a large skillet over a medium heat. Drop tablespoons of batter into the pan and cook in batches for 1-2 minutes on each side.
Drain on kitchen paper.
Place the fritters on a serving platter and top each one with a little crème fraiche and smoked salmon.
Serve
Garnish with sprigs of cilantro, shredded scallions and a dusting of black pepper.
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