An absolute Kiwi classic. Healthy, light and tasty, these bad boys are great for any time of day or night. They are excellent cold as a snack or in packed lunches too.
Tip your tin of sweetcorn and its brine into a large bowl with the red onion, red pepper, courgette, sweet potato, spring onion, chilli, coriander and lemon zest and juice and mix until thoroughly combined. Crack your eggs into the bowl and add the chilli sauce, salt, and pepper and mix again. Fold in the flour until you have a thick spoonable batter.
Preheat a non-stick pan over a medium heat, drizzle in a teaspoon of the olive oil and use a paper kitchen towel to wipe it over the base of the pan. Now drop large spoonfuls of batter into the hot pan – you need to get 12 fritters out of your mix to serve four people, so we make them about
Lay out four fritters on a platter. Spoon some sour cream onto each one, then add a few salad leaves and a piece of smoked salmon and drizzle with
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