Friday - - Recipe Cards -

Prep time 35 mins Cook­ing time 15 mins Serves 4

1 corn cob, corn re­moved 1 egg, lightly whisked 4 tbsp self-rais­ing flour 4 tbsp but­ter­milk 1 spring onion, white part only, finely chopped 2 tbsp olive oil 80g sour cream 50g salmon roe Mi­cro herbs, to gar­nish

In a saucepan, cook the corn in boil­ing wa­ter for a minute or un­til ten­der. Drain. Com­bine the egg and flour in a bowl. Grad­u­ally stir in the but­ter­milk, add corn and spring onion and stir well. Sea­son. Heat the oil in a small fry­ing pan over medium-high heat. Drop five ½ ta­ble­spoon­fuls of the corn mix­ture around the pan, al­low­ing them room to spread. Let them cook for a minute or un­til golden un­der­neath and the bub­bles rise to the top. Flip the fritters and cook for a fur­ther 30 sec­onds or un­til golden. Trans­fer to a plate. Re­peat in batches with the re­main­ing bat­ter, re­heat­ing the oil be­tween each batch.

Top each frit­ter with sour cream, salmon roe and mi­cro herbs to serve.

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