Corn Fritters with Smoked Salmon

Sour Cream and Lemon

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Instructions

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1 Prep fritter

Drain the corn. Finely chop the spring onion. Grate the cheddar cheese. In a large bowl, combine the floursmoked paprikasalt, and baking powder.

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2 Batter

Add the cornspring onion, eggsmeasured water and cheddar cheese to the flour and mix until a thick batter forms. Set aside. 

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3 Prep

Slice the lemon into wedges. Finely chop the dill

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4 Fry

Heat a non-stick pan over a medium heat with a generous drizzle of vegetable oil. Once hot, scoop 1 heaped tbsp of the batter into the pan. Gently spread the mixture into a flat circular shape. Repeat until the mixture runs out. Fry the fritters for 3 min on each side or until golden brown and crispy on both sides. (Avoid over-crowding the pan, use multiple pans or fry in batches)

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5 Serve

Slice the salmon. Top the corn fritters with the smoked salmon slices and a dollop of sour cream Garnish with the fresh dill. Serve the rocket to the side. Squeeze the lemon over the salmon. Season with black pepper.

Tips for fussy eaters

Go easy on the lemon.

Pro tip

Got fritters leftover? Reheat them in the oven at 200°C/180°C for 8-10 min.

Sweetcorn fritters are quick and easy to make. Topped with delicious smoked salmon, these will be a real hit.

Cooking Time: 30 min

Cals 608 · Prot 41 · Carbs 39 · Fat 31

Ingredients

Number of people

Corn fritter

Smoked Salmon Slices 200 Grams
Sweet corn kernels 145 Grams
Spring onion 40 Grams
Cheddar cheese 100 Grams
Plain flour 50 Grams
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Baking powder 5 Grams
Eggs 1 Piece
Water 50 ML
Vegetable oil 2 Tbsp
Black pepper 0.5 Tsp

Side

Lemon 1 Piece
Fresh dill 15 Grams
Sour cream 60 Grams
Rocket 40 Grams

Sweetcorn fritters are quick and easy to make. Topped with delicious smoked salmon, these will be a real hit.

Cooking Time: 30 min

Cals 608 · Prot 41 · Carbs 39 · Fat 31

Instructions

photo

1 Prep fritter

Drain the corn. Finely chop the spring onion. Grate the cheddar cheese. In a large bowl, combine the floursmoked paprikasalt, and baking powder.

photo

2 Batter

Add the cornspring onion, eggsmeasured water and cheddar cheese to the flour and mix until a thick batter forms. Set aside. 

photo

3 Prep

Slice the lemon into wedges. Finely chop the dill

photo

4 Fry

Heat a non-stick pan over a medium heat with a generous drizzle of vegetable oil. Once hot, scoop 1 heaped tbsp of the batter into the pan. Gently spread the mixture into a flat circular shape. Repeat until the mixture runs out. Fry the fritters for 3 min on each side or until golden brown and crispy on both sides. (Avoid over-crowding the pan, use multiple pans or fry in batches)

photo

5 Serve

Slice the salmon. Top the corn fritters with the smoked salmon slices and a dollop of sour cream Garnish with the fresh dill. Serve the rocket to the side. Squeeze the lemon over the salmon. Season with black pepper.

Tips for fussy eaters

Go easy on the lemon.

Pro tip

Got fritters leftover? Reheat them in the oven at 200°C/180°C for 8-10 min.

Ingredients

Number of people

Corn fritter

Smoked Salmon Slices 200 Grams
Sweet corn kernels 145 Grams
Spring onion 40 Grams
Cheddar cheese 100 Grams
Plain flour 50 Grams
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Baking powder 5 Grams
Eggs 1 Piece
Water 50 ML
Vegetable oil 2 Tbsp
Black pepper 0.5 Tsp

Side

Lemon 1 Piece
Fresh dill 15 Grams
Sour cream 60 Grams
Rocket 40 Grams
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