Sweetcorn and Dill Fritters

  • Clock Icon Prep 15 mins Cooking 10 mins
  • Dinner Icon Serves 4

A quick and easy, vegetarian fritter that takes no time at all to cook. Perfect as a side dish or for lunch.

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Ingredients

  • 2 cups fresh corn kernels
  • 1 cup The Healthy Baker Self Raising Flour
  • 3 green shallots sliced
  • 2 tablespoons chopped fresh dill
  • 2 eggs lightly beaten
  • ½ cup milk
  • 1 cup Auzure Canola Oil

To serve

  • 200g truss cherry tomatoes
  • 100g smoked salmon

Instructions

1

Combine corn, flour, shallots and dill in a large mixing bowl. Use a fork to beat together eggs and milk in another bowl. Whisk into corn mixture to make a batter.

2

Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of the oil.

3

Drop in 2 tablespoons of batter to make a fritter and cook 4 fritters at a time in the pan.

4

Cook for 2 minutes on each side or until golden and cooked through.

5

Transfer to a plate and keep warm white you cook the remaining fritters.

6

Reheat the pan and add the last tablespoon of oil. Cook the tomatoes over medium heat for 2-3 minutes or until soft.

7

Serve the tomatoes and smoked salmon with the fritters.

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