Corn fritters with salmon roe

title="Corn fritters with salmon roe"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Corn-fritters-with-salmon-roe.jpg" srcset="https://img.taste.com.au/OVDkWGxB/w720-h480-cfill-q80/taste/2016/11/corn-fritters-with-salmon-roe-40830-1.jpeg 720w, https://img.taste.com.au/9UqUpOdz/w643-h428-cfill-q90/taste/2016/11/corn-fritters-with-salmon-roe-40830-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Corn fritters with salmon roe"
/>

• 0:35 Prep


• 0:15 Cook


• Makes 30


• Advanced

Corn fritters with sour cream and salmon roe are easy to prepare and make the ideal, bite-sized canape.

Featured in
Celebrations, Starters recipes

Ingredients

• 1 green onion, trimmed, cut into matchsticks


• 1 corn cob, husk and silks removed


• 1 egg, lightly whisked


• 1/4 cup (40g) self-raising flour


• 1/4 cup (60ml) buttermilk


• 1 green onion, extra, trimmed, thinly sliced


• 2 tablespoons olive oil


• 1/3 cup (80g) sour cream


• 50g salmon roe

Method

• 
  
  
  Step 1
  
  
  
  
  Place the green onion in a bowl of iced water and set aside for 15 minutes to curl.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Use a small, sharp knife to remove the kernels from the corn. Cook the corn in a saucepan of boiling water for 1 minute or until tender. Drain well.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combine the egg and flour in a bowl. Gradually stir in the buttermilk. Add the corn and sliced green onion and stir to combine. Season with salt and pepper.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Heat 2 teaspoons of the oil in a small frying pan over medium-high heat. Drop five 1/2 tablespoonsful of corn mixture around the pan, allowing room for spreading. Cook for 1 minute or until golden underneath and bubbles rise to the top. Turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat in 5 more batches with remaining oil and batter, reheating oil between each batch.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Spoon the sour cream and salmon roe evenly among each fritter and top with a green onion curl. Place on a serving platter to serve.
  
  
  

• Author: Sarah Hobbs


• Image credit: Steve Brown


• Publication: Notebook:

Source: taste.com.au