Get the party started with these crunchy corn fritters. They’re mouth-watering bites, packed with veg.
Makes3030
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1 corn cob, husks and silk removed
250g creamed corn
2 Coles Australian Free Range Eggs, lightly whisked
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
2 tbs coarsely chopped dill
2 tbs vegetable oil
250g pkt Tassal Smoked Tassie Salmon, torn
Pickled shallots
2 shallots, thinly sliced
2 tbs red wine vinegar
2 tsp caster sugar
1 tsp salt
Avocado cream
1 avocado, stoned, peeled, mashed
1/2 cup (120g) crème fraîche
1 tbs lemon juice
1 tsp horseradish cream
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the pickled shallots, combine the shallot, vinegar, sugar and salt in a small bowl. Cover with plastic wrap and set aside for 10 mins to soften.
Step 2
Meanwhile, use a small serrated knife to cut down the side of the corn to release kernels. Cook corn kernels in a saucepan of boiling water for 2 mins or until tender. Refresh under cold water. Drain well.
Step 3
Combine the corn kernals, creamed corn and egg in a large bowl. Add the flour, in batches, stirring well after each addition. Add the milk and dill and stir to combine. Season.
Step 4
Heat 1 tsp of oil in a large frying pan over medium heat. Add four 1-tbs portions of the corn mixture around the outside of the pan. Cook for 1 min or until bubbles appear on the surface. Turn and cook for a further 1 min or until golden brown and cooked through. Transfer to a plate. Repeat, in batches, with the remaining corn mixture and oil.
Step 5
To make the avocado cream, combine avocado, crème fraîche, lemon juice and horseradish in a small bowl. Season.
Step 6
Arrange the fritters on a large serving platter. Top with dollops of avocado cream and smoked salmon. Drain the pickled shallots. Arrange on top of the salmon.
2 Coles Australian Free Range Eggs, lightly whisked
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
2 tbs coarsely chopped dill
2 tbs vegetable oil
250g pkt Tassal Smoked Tassie Salmon, torn
Pickled shallots
2 shallots, thinly sliced
2 tbs red wine vinegar
2 tsp caster sugar
1 tsp salt
Avocado cream
1 avocado, stoned, peeled, mashed
1/2 cup (120g) crème fraîche
1 tbs lemon juice
1 tsp horseradish cream
Description
Get the party started with these crunchy corn fritters. They’re mouth-watering bites, packed with veg.
Method
Step 1
To make the pickled shallots, combine the shallot, vinegar, sugar and salt in a small bowl. Cover with plastic wrap and set aside for 10 mins to soften.
Step 2
Meanwhile, use a small serrated knife to cut down the side of the corn to release kernels. Cook corn kernels in a saucepan of boiling water for 2 mins or until tender. Refresh under cold water. Drain well.
Step 3
Combine the corn kernals, creamed corn and egg in a large bowl. Add the flour, in batches, stirring well after each addition. Add the milk and dill and stir to combine. Season.
Step 4
Heat 1 tsp of oil in a large frying pan over medium heat. Add four 1-tbs portions of the corn mixture around the outside of the pan. Cook for 1 min or until bubbles appear on the surface. Turn and cook for a further 1 min or until golden brown and cooked through. Transfer to a plate. Repeat, in batches, with the remaining corn mixture and oil.
Step 5
To make the avocado cream, combine avocado, crème fraîche, lemon juice and horseradish in a small bowl. Season.
Step 6
Arrange the fritters on a large serving platter. Top with dollops of avocado cream and smoked salmon. Drain the pickled shallots. Arrange on top of the salmon.
