Corn fritters with sour cream and salmon roe are easy to prepare and make the ideal, bite-sized canape.
- Place the green onion in a bowl of iced water and set aside for 15 minutes to curl.
- Use a small, sharp knife to remove the kernels from the corn. Cook the corn in a saucepan of boiling water for 1 minute or until tender. Drain well.
- Combine the egg and flour in a bowl. Gradually stir in the buttermilk. Add the corn and sliced green onion and stir to combine. Season with salt and pepper.
- Heat 2 teaspoons of the oil in a small frying pan over medium-high heat. Drop five 1/2 tablespoonsful of corn mixture around the pan, allowing room for spreading. Cook for 1 minute or until golden underneath and bubbles rise to the top. Turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat in 5 more batches with remaining oil and batter, reheating oil between each batch.
- Spoon the sour cream and salmon roe evenly among each fritter and top with a green onion curl. Place on a serving platter to serve.
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