|sweetcorn fritters with crème fraîche |
and hot smoked salmon
Rachael and I have a deal: she provides me with fresh eggs and I provide her with tinned sweetcorn for the girls. As a result, I have got in the habit of buying tinned or frozen sweetcorn when I see it on special offer and as a result, I am awash with the stuff. A recent pantry clearout uncovered a few tins that I had forgotten about, so I decided to use up some of my stash in making a quick and easy supper - sweetcorn fritters with a little hot smoked salmon. While these fritters are much better with fresh or even frozen sweetcorn, the tinned versions will just be less crunchy.
I also like to make these fritters as little corn cake canapés for parties. However, my fritter makings skills can be uneven. Well my fritters are very uneven and sometimes a little too runny - I produce a pancake studded with sweetcorn rather than a sweetcorn fritter held together in a light batter. So when I want to make canapés I either make one very large pancake (more like a frittata) or bake the whole lot in a Swiss roll tin and top off in the grill. I then use small pastry cutters to cut out perfect circles. There will be a little wastage but frankly I regard this as the cook's treat!
Serves 4-6 as a starter or light supper, 12 canapés
Skill level: Easy
75g plain flour
½ tsp baking powder
2 x large eggs, separated
3tbs milk (optional)
1 x tin of sweetcorn (about 300g) sweetcorn
1 x red chilli, very finely chopped
1 x tub crème fraîche
200g hot smoked salmon
- Take half the sweetcorn and roughly chop this. You can do this in a blender but it needs to be rough rather than a puree.
- Separate the eggs.
- Put the flour and baking powder in a bowl and make a well in the centre. Gradually add the egg yolks and mix to a smooth batter.
- Whisk the egg whites and fold into the batter. Add the sweetcorn and chilli and set aside for 30 minutes. Check the consistency as it needs to be a stiff batter holding the sweetcorn together. Add a little milk if the consistency is too stiff.
- Heat the oil in a large frying pan until hot but not smoking.
- Drop in tablespoonful of the mixture into the frying pan. As it cooks flatten a little. Cook for about 30 seconds to one minute before flipping over and cooking on the other side for about one minute.
- Keep warm on a low heat in the oven while making more fritters.
- Serve topped with a dollop of crème fraîche, hot smoked salmon and chives.
- I like to sharpen the flavour of the crème fraîche with pomegranate molasses, lemon or lime juice, or some finely chopped pickled jalapeño peppers.
- Replace the chopped chilli with Thai sweet chilli sauce.
- Replace half the flour with either semolina or polenta.
- Instead of creating fritters, grease a Swiss roll tin and add the batter. Bake until set and then finish under the grill until lightly browned. Use a pastry cutter to cut out perfect circles for canapés. There will be some wastage but that's the cook's treat.
- These fritters freeze very well.