Ingredients
-
300
-
1
-
1/4
-
1/4
-
1
-
1
-
1/3
-
1 1/2
-
1
-
1
-
-
200
-
-
-
Directions
Smoked Salmon W/ Chili Corn Fritters and Sour Cream Dip, This was in one of my Australian Cookbooks, I’m not even sure which one! (I have lots) This makes a great appetizer, or a great lunch Even a light dinner with a salad!, Fabulous! My ears of corn were rather small, so used two, and the amount seemed perfect I cooked the ears in their husks first, then cut the kernels from the cobs Unfortunately, I couldn’t get my hands on a red Thai chile and had to sub with a green serrano I also threw in a red jalapeno for color and a little extra flavor I don’t keep self-rising flour on hand, so I added appropriate amounts of baking powder and salt We really enjoyed this lovely appetizer–thanks for posting!
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Steps
|
1
Done
|
Combine Sour Cream, Onion, Chives and Dill in a Small Bowl. Cut the Kernels from the Cob and Microwave Until Just Tender, Drain on Paper Towel. |
|
2
Done
|
Combine the Egg, and Flour in a Small Bowl, Gradually Stir in the Milk. Add Corn, Chili and Coriander and Stir to Combine. |
|
3
Done
|
Heat Oil in a Frying Pan and Cook Heaped Tablespoons of Corn Mix One at a Time, Press Them Down a Little to Make a "pancake", Until Browned on Both Sides and Cooked Through. Drain on Paper Towels. |
|
4
Done
|
Place Two Fritters on Each Serving Plate and Top With Equal Amts of Sour Cream Mix and Then the Salmon Slices. |
