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Ant and Lou's Spicy Corn Fritters with Smoked Salmon and Lemon and Fennel Mayonnaise

Spicy Corn Fritters with Smoked Salmon and Lemon and Fennel Mayonnaise

Serves 6
For more visit Akaroa Cooking -

These fritters are great just on their own with a sweet chilli and sour cream dipping sauce, but with smokey salmon and a lemony mayo they make a great brunch or lunch dish.

For the Fritters:

2 tsp cumin seeds
2 tsp coriander seeds
3/4 cup flour
1 teaspoon salt
A few grinds of black pepper
1 teaspoon baking powder
1 large egg
400g can cream-style corn
1 red chilli finely chopped
2 spring onions finely chopped
A little oil (for frying)

Toast the cumin and coriander seeds and then grind in a pestle and mortar. Combine all of the remaining dry ingredients along with the spices and mix to combine. Add the beaten egg, sweet corn, spring onion and red chilli. Mix until just combined. Don't over mix or the fritters will be tough.
Heat oil in frying pan. Drop tablespoons full of batter into pan. Cook until golden then flip. Drain on absorbent paper. Keep warm in a low oven whilst cooking the remainder.
Makes approx 12

For the Lemon and Fennel Mayonnaise:

1 cup good quality mayonnaise
Juice of a lemon
1 Tbsp finely chopped fennel or dill
1 - 2 Tbsp horseradish or to taste (we use Mandys)
Sea salt and freshly ground black pepper
Mix all ingredients together and taste to check seasoning.

To Plate and Serve:

500g hot smoked salmon
3 lemons
Mesclun leaves
Extra virgin olive oil
Sea salt and black pepper

Top the warm fritters with flaked smoked salmon. Drizzle over the lemon and fennel mayo and a lemon cheek on each plate. Finish with some salad greens that have been dressed with a good quality extra virgin olive oil and an extra squeeze of lemon juice.

Serves 6