Recipe by bluemoon downunder
A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon!
Top Review by Irmgard
I made these for the starter for our Christmas dinner and we both enjoyed them very much. The only ingredient missing was capers, which I usually have a jar of in the fridge but this time, I didn't. Anyway, the combination of the sweet corn, smoked salmon and sour cream was incredible. I will definitely make these again!
- 1 tablespoon olive oil
- 1 small red onion, finely minced
- 3 garlic cloves, finely minced
- 420 g corn kernels, drained
- 1⁄4 cup plain flour
- 3 eggs
- 1 tablespoon fresh dill, chopped
- sea salt, to taste
- fresh ground black pepper, to taste
- 1⁄2 cup sour cream
- 1 tablespoon capers, drained, chopped
- 200 g smoked salmon
- fresh dill, to garnish
Directions See How It's Made
- Heat the oil in a large pan, preferably non-stick; add the onion and garlic and cook, stirring occasionally until both have softened; reserve 1 tablespoon of the onion and garlic mixture for topping; place the remaining onion and garlic in a large bowl and add the corn kernels, flour, eggs and dill; season with salt and pepper and stir to combine.
- Heat a large oiled, non-stick pan over a medium heat; spoon tablespoons of the corn mixture into the pan and repeat to make 5 fritters; cook for about 2 minutes on each side or until the fritters are golden and cooked through; remove the fritters and drain them on absorbent paper and cover them to keep them warm; repeat with the remaining corn mixture.
- Combine the sour cream, capers and reserved onion and garlic in a small bowl.
- TO SERVE: divide the sour cream mixture evenly among the fritters, top with the smoked salmon and garnish with the fresh dill.