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How to make Corn fritters with salmon roe

Yield = 30
Prep time: 0:35
Cook time: 0:15
Total time: 0:50

Ingredients

  • 1 green onion, trimmed, cut into matchsticks
  • 1 corn cob, husk and silks removed
  • 1 egg, lightly whisked
  • 1/4 cup (40g) self-raising flour
  • 1/4 cup (60ml) buttermilk
  • 1 green onion, extra, trimmed, thinly sliced
  • 2 tablespoons olive oil
  • 1/3 cup (80g) sour cream
  • 50g salmon roe

Method

  • Step 1 Place the green onion in a bowl of iced water and set aside for 15 minutes to curl.
  • Step 2 Use a small, sharp knife to remove the kernels from the corn. Cook the corn in a saucepan of boiling water for 1 minute or until tender. Drain well.
  • Step 3 Combine the egg and flour in a bowl. Gradually stir in the buttermilk. Add the corn and sliced green onion and stir to combine. Season with salt and pepper.
  • Step 4 Heat 2 teaspoons of the oil in a small frying pan over medium-high heat. Drop five 1/2 tablespoonsful of corn mixture around the pan, allowing room for spreading. Cook for 1 minute or until golden underneath and bubbles rise to the top. Turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat in 5 more batches with remaining oil and batter, reheating oil between each batch.
  • Step 5 Spoon the sour cream and salmon roe evenly among each fritter and top with a green onion curl. Place on a serving platter to serve.