Salmon and Corn Fritters
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!
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READY IN: 30mins
SERVES: 8
YIELD: 24 Salmon and Corn Fritters
UNITS: US
INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1
- 3
- 420
- 1⁄4cup plain flour
- 3
- 1
-
-
- 1⁄2cup sour cream
- 1
- 200
-
DIRECTIONS
- 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.