2/3 cup plain flour
1/2 cup self-raising flour
2 eggs, lightly beaten
1/2 cup milk
1 cup frozen corn kernels
1/2 cup grated cheddar cheese
2 tablespoons finely chopped fresh chives
40g butter, chopped
100g sliced smoked salmon
1/4 cup sour cream
finely chopped fresh chives, to serve
Sift flours into a bowl. Combine eggs
and milk in a jug. Gradually whisk egg mixture into flour until a stiff
batter forms. Add corn, cheese and chives. Stir to combine. Cover and
set aside for 20 minutes.
Melt one-third of the butter in a large,
non-stick frying pan over medium-high heat. Using 2 tablespoons of
batter for each fritter, cook 4 fritters for 3 minutes each side or
until golden and cooked through. Transfer to a plate lined with paper
towel. Cover to keep warm. Repeat with remaining butter and batter to
make 12 fritters.
Divide fritters between plates. Top with salmon, sour cream and chives. Season with salt and pepper. Serve.
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