Corn fritters with smoked salmon

Serves 4

Ingredients

3 cups of frozen corn – defrosted
2 eggs
3 spring onions – thinly sliced
Big handful of coriander – chopped
Zest of 1 lemon
½ teaspoon of chilli flakes
1 cup plain flour
1 tsp baking powder
200g cold smoked salmon
½ cup crème fraiche
Juice of 1 lemon
5 sprigs of fresh dill (plus a few sprigs for garnish)

Instructions

Add 2 cups of the corn to a bowl with the eggs, using either a stick blender or food processor blitz the corn and eggs together until smooth.

Season with salt and pepper, add the other 1 cup of corn kernels, sliced spring onions, coriander, lemon zest, chilli flakes and mix well.

Using a sieve add the flour and baking powder and mix.

Mix together the crème fraiche and lemon juice, half the chopped dill.

Ready two large fry pans with a good glug of oil on medium heat. Spoon 1 heaped tablespoon per fritter into the pan. Fry for 1-1 ½ minutes per side until crispy.

Serve immediately with the crème fraiche, extra dill and slices of smoked salmon on top.

This is a winner for your weekend brunch. To be fair you could have them for any meal of the day, if you are making this for dinner double the recipe and serve with a side salad.