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    Sweetcorn Fritters with Smoked Salmon

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    Sweetcorn Fritters with Smoked Salmon

    These little fritters are a great alternative to blini. They are perfect with crispy pancetta as well as smoked salmon.

    • Diabetic
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Makes: 20


    • For the fritters
    • 225g frozen sweetcorn, defrosted
    • 20g pack fresh coriander, chopped
    • 1 large egg
    • 50g plain flour
    • ½ tsp baking powder
    • 1 tbsp crème fraîche
    • 1 tsp vegetable oil
    • 4 salad onions, finely chopped
    • For the topping
    • 6 tbsp crème fraîche
    • 100g smoked salmon trimmings
    • 2 salad onions, finely shredded (see tip below)


    1. Place half the sweetcorn with the coriander in a food processor and blend until roughly chopped. Add the egg, flour, baking powder and crème fraîche, then season. Blend until combined. Pour into a clean bowl and stir in the remaining corn and chopped salad onions.
    2. Place a little oil in a heavy-based frying pan over a medium heat. Drop tablespoons of the batter into the pan and cook in batches for 1 minute on each side. Drain on kitchen paper.
    3. Place the fritters on a serving platter and top each one with a little crème fraiche and smoked salmon. Garnish with shredded salad onion.

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    Cook's tips

    Place the shredded salad onions in iced water for 30 minutes and they will curl up beautifully for garnishing.


    Average user rating

    3 stars