These little sweetcorn fritters are flavoured with both fresh and dried coriander and are delicious with drinks, or as part of a buffet supper. They freeze well, so make a double batch as a great canapé stand by.
Cook’s Tip: Place the shredded spring onions in iced water for 30 minutes and they will curl up beautifully for garnishing.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 20 Suitable for freezing: Fritters only
225g frozen sweetcorn – defrosted
20g pack fresh coriander – roughly chopped
1 teaspoon ground coriander
50g plain flour
1 tablespoon crème fraiche or light cream cheese
1 large egg
Salt and freshly ground black pepper
½ teaspoon baking powder
4 spring onions – finely chopped
1 tablespoon vegetable oil
6 tablespoons crème fraiche or light cream cheese
100g smoked salmon trimmings
2 spring onions – finely shredded
Sprigs of fresh coriander
Dusting of freshly ground black pepper
Place half the sweetcorn with the fresh and dried coriander in a food processor and blend until roughly chopped.
Add the egg, flour, baking powder, cream fraiche or cream cheese then season.
Blend until combined. Stir in the remaining sweetcorn and spring onions.
Place a little oil in a large frying pan over a medium heat. Drop tablespoons of batter into the pan and cook in batches for 1 to 2 minutes on each side.
Drain on a wire rack.
Place the fritters on a serving platter and top each one with a little crème fraiche and smoked salmon.
To serve the stylish way: Garnish with sprigs of coriander, shredded spring onions and a dusting of black pepper.
Next cookery class: Thurs 26 Jan: Cooking For Good Health
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