Recipe courtesy of Hans Rockenwagner
Corn Fritters with Smoked Salmon
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 261
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 15
- Cholesterol
- 15
- Sodium
- 512
Ingredients
1 small yellow zucchini
1 small green zucchini
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 small red onion, thinly sliced
1 tablespoon basil chiffonade
1 cups loosely packed parsley sprigs
1/2 cup all-purpose flour
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons sparkling soda water
Vegetable oil for deep-frying
12 ounces smoked salmon
2 tablespoons sour cream
1/4 cup Basil Oil (recipe follows
Directions
- Trim both of the zucchini as follows: by cutting lengthwise, remove the outer 1/4-inch of flesh all around. Discard the central core. Cut the outer sections into 3/4 by 1/8-inch julienne. Preheat the oven to 200 degrees. In a large bowl, combine the corn, onion, basil, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, seperating all the ingredients to be sure they are all coated evenly with the flour. Add the salt, pepper, and sparkling water and combine well. The mixture should be airy and light, not wet; do not overmix. In a large heavy saucepan or deep-fryer, heat a generous amount of vegetable oil to 375 degrees. Gather the batter into loose, free-form fritters (about 3 inches in diameter) and fry them, 2 at a time, until they are golden brown, about 1 1/2 minutes on each side. With a skimmer or kitchen tongs, gently transfer them to paper towels, drain, and place in the warm oven while you finish cooking the other fritters. Place a fritter in the center of each of 6 warmed breakfast plates and lay the salmon in a circle around the base of each. Place a few dollops of sour cream on the salmon and drizzle Basil Oil around the edges of the plates. Serve immediately.