CORN FRITTERS WITH SALMON ROE
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.