Zucchini and corn pikelets with smoked salmon

title="Zucchini and corn pikelets with smoked salmon"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Zucchini-and-corn-pikelets-with-smoked-salmon.jpg" srcset="https://img.taste.com.au/6UiTaZ6I/w720-h480-cfill-q80/taste/2016/11/zucchini-and-corn-pikelets-with-smoked-salmon-94787-1.jpeg 720w, https://img.taste.com.au/gwr83kxA/w643-h428-cfill-q90/taste/2016/11/zucchini-and-corn-pikelets-with-smoked-salmon-94787-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Zucchini and corn pikelets with smoked salmon"
/>

• 0:10 Prep


• 0:15 Cook


• Capable cooks

These tasty fritters are perfect for casual entertaining.

Featured in
Pikelet recipes, Smoked salmon recipes

Ingredients

• 1 cup self-raising flour


• 1/4 teaspoon bicarbonate of soda


• 1 cup milk


• 1 egg, lightly beaten


• 310g can corn kernels, rinsed, drained


• 1 zucchini, grated


• 2 green onions, finely sliced


• 100g smoked salmon, sliced


• Light sour cream, to serve


• Coriander, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Sift flour and soda together into a large bowl. Make a well in centre. Gradually add combined milk and egg, whisking until batter is smooth.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Stir in corn, zucchini and onions. Season to taste. Rest for 15 mins.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat a large greased frying pan on medium. Drop tablespoons of the mixture into the pan, leaving space between each one to allow for spreading.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Cook for 1-2 mins until bubbles form on surface. When they begin to break, turn and cook for 1 min. Repeat with remaining batter. Serve topped with sour cream, smoked salmon and coriander.
  
  
  

• Author: (N/A)


• Image credit: (N/A)


• Publication: Coles

Source: taste.com.au