Lizet says: “Fortunately I am partial to quite a few of my cousins. One of them popped in for dinner on Tuesday. I hadn’t seen him for three years, so I opened a bottle of bubbly (not that I needed an excuse) and chucked a chicken in the oven.
It was a gargantuan beast which I figured would take a while, so we decided to nibble on corn fritters while we waited.
We used to eat them all the time as kids, but not this way. I gave them some all-grown-up attitude with herbs and a touch of chilli. And I served them with smoked salmon and a lemon and dill crème fraîche – just to remind him that I’m the classy cousin.”
Corn fritters with salmon and lemon-dill crème fraîche
All you need is…
285g corn, tinned or frozen
5 tbs cake flour
¼ tsp salt
¼ tsp baking powder
half a red chilli, deseeded and finely chopped
2 tbs chives or garlic chives, finely chopped
1 tbs Italian parsley, finely chopped
pinch of black pepper
100g crème fraîche (I use this as it makes me feel fancy, but really, it’s just sour cream in French drag)
100g smoked salmon
2 tbs dill, finely chopped
zest of one lemon, finely chopped
3 tbs olive oil, for frying
Mix the crème fraîche, dill and lemon zest. Add a pinch of salt and black pepper. Place in the fridge to keep cool. The longer it stands, the better it will be as the flavours will mingle.
Drain the corn, (if you’re using frozen, defrost it by pouring over boiling water). Mix with the egg, flour, quarter teaspoon salt, chilli, chives, parsley and a pinch of black pepper. Shallow-fry dollops in olive oil over a medium heat. Once golden brown, flip and fry the other side until brown. Drain on kitchen towel and serve immediately with the salmon and crème fraîche. The crisp, warm fritters contrast beautifully with the velvety salmon and cold crème fraîche.
Preparation time 10 minutes
Cooking time 10 minutes
Michael’s wine recommendation – CLICK HERE
Lizet Hartley is one of my favourite food bloggers, her website is beautiful, her food is real nostalgia stuff. Food from the heart. She says, “I’m a freelance recipe developer, food stylist and food and lifestyle writer. Melkkos & Merlot is my blog baby, my space where I play with new recipes, old favourites and my camera.” Her blog converts easily between English and Afrikaans at the click of a button, is well worth a visit. Subscribe to her newsletter, it is a joy. Click here.