Corn and red onion fritters with smoked trout

Wherever you watch the big race, make sure these tasty bite-sized fritters are part of the celebrations!

Recipe «Corn and red onion fritters with smoked trout» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 corn cobs, husks and silk removed, 50g self-raising flour, 1 egg, lightly whisked, 60ml skim milk, 1 small red onion, finely chopped , Olive oil spray, to grease, 90g extra light sour cream, 200g smoked trout slices, thickly sliced , Fresh dill sprigs, to serve, Lemon wedges, to serve.

Ingredients:

• 2 corn cobs, husks and silk removed 
• 50g self-raising flour 
• 1 egg, lightly whisked 
• 60ml skim milk 
• 1 small red onion, finely chopped 
• Olive oil spray, to grease 
• 90g extra light sour cream 
• 200g smoked trout slices, thickly sliced 
• Fresh dill sprigs, to serve 
• Lemon wedges, to serve 

Instructions

1. Use a small sharp knife to cut down the length of the corn, close to the core, to remove the kernels. Cook corn in a small saucepan of boiling water for 2 minutes or until tender. Drain.
2. Whisk together the flour and egg in a medium bowl. Gradually add the milk. Add the corn and onion and stir to combine. Season with salt and pepper.
3. Spray a large non-stick frying pan with oil spray to grease. Place over medium heat. Spoon five 1-tablespoonful quantities of corn mixture into the pan, allowing room for spreading. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 30 seconds or until golden underneath. Transfer to a plate. Repeat with remaining batter in 3 more batches, regreasing the pan with olive oil spray between each batch.
4. Place the fritters on a serving platter and dollop with sour cream. Top with slices of smoked trout and dill sprigs. Serve with lemon, if desired.