Zucchini and corn pikelets with smoked salmon

Cooking Fish Zucchini and corn pikelets with smoked salmon

These tasty fritters are perfect for casual entertaining.

Lables: Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Sift flour and soda together into a large bowl. Make a well in centre. Gradually add combined milk and egg, whisking until batter is smooth.
  2. Stir in corn, zucchini and onions. Season to taste. Rest for 15 mins.
  3. Heat a large greased frying pan on medium. Drop tablespoons of the mixture into the pan, leaving space between each one to allow for spreading.
  4. Cook for 1-2 mins until bubbles form on surface. When they begin to break, turn and cook for 1 min. Repeat with remaining batter. Serve topped with sour cream, smoked salmon and coriander.

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1 cup self-raising flour
1/4 tsp bicarbonate of soda
1 cup milk
1 egg, lightly beaten
310g can corn kernels, rinsed, drained
1 zucchini, grated
2 green onions, finely sliced
100g smoked salmon, sliced
Light sour cream and coriander, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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