Everyone who knows me well, knows that I like simple recipes with lots of flavour. Who wants to be slaving away in the kitchen making a masterpiece, when everyone else is having fun. This super quick recipe for Corn & Herb Fritters with Hot Smoked Salmon & Aioli is my go to recipe for bite sized appetisers or a brunch/lunch dish, made with slightly bigger fritters. Most of the recipe can be prepared before hand and then doesn’t take long to serve up when needed. It also scales well to make more serves. Give it a go this spring/summer when the hordes need feeding.
CORN & HERB FRITTERS WITH HOT SMOKED
SALMON & AIOLI
3 egg yolks
3 garlic cloves, crushed
¼ c extra virgin olive oil
¾ c canola oil
1 small lemon, juiced
salt & pepper to taste
Corn & Herb Fritters
1 c self-raising flour, sifted
½ c milk
100 g cream cheese
sea salt & cracked black pepper
250 g corn kernels, fresh or frozen (if frozen blanch for 1 min in boiling water)
4 tbsp fresh herbs (parsley, chives, dill), chopped
2 – 4 tbsp olive oil
200 g hot smoked salmon, skin off
2 c small mixed salad greens
lemon wedges, to serve
Place the egg yolks, garlic and 1 tablespoon water in a bowl, and whisk until well combined. Add a few drops of oil, whisking constantly, until the mixture starts to thicken. Slowly pour in the remaining oil in a thin, steady stream, whisking constantly, until thick and pale. Slowly whisk in the lemon juice and season to taste. Set aside until ready to serve.
Corn & Herb Fritters
Place the flour, eggs, milk, cream cheese, salt & pepper in a bowl, and whisk until combined (the mix will be slightly lumpy). Add the corn & herbs, fold through to combine. Heat 2 tablespoons olive oil in a large frypan over medium heat. Add ¼ c of the fritter mixture, at a time, and cook for 2 minutes each side or until cooked through. Repeat until the fritter mixture is finished. Set aside and keep warm. For entrée or lunch size make the fritters slightly larger, and serve 1 – 2 per person.
Place the warm fritters on serving plates, top with aioli, hot smoked salmon and salad greens. Serve with the lemon wedges.
Serves 6 as appetiser, 4 as entrée/lunch
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2019