Corn Fritters topped with smoked salmon, whipped avocado and fresh dill

These mini corn fritters make the tastiest appetisers, so simple and yet this recipe is always a crowd favourite! 

Perfect for your pre Christmas lunch snacks.

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Ingredients:
1 corn cob, husks and silk removed, boiled for 2 minutes
250g creamed corn
2 eggs, lightly whisked
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
2 tbsp chopped dill
2 tbsp olive oil
Salt & Pepper to taste 
1/2 tsp of sweet paprika (optional)

Toppings: 

250g pkt smoked salmon slices, torn
Fresh dill (can sub for parsley, but dill compliments the salmon most!)

Avocado cream: 
1 avocado, peeled, de-stoned and mashed
½ cup (120g) crème fraîche
1 tbsp lemon juice
Salt and pepper to taste

Method:

Combine the boiled and cut corn from the cob, creamed corn and egg into a large bowl. Add in your self-raising flour slowly, stirring well after each addition. Followed by your milk and dill, then stir to combine. Season to your liking. Heat up a non-stick pan (cast iron is best), once hot, add in a couple tablespoons of olive oil and then spoon your fritter mixture into your pan. Cook for a minute or so, or until golden, then flip and cook other side until golden also. Repeat until all of your batter is used up. Set aside your cooked fritters to cool and then you can top them with your avocado cream, and toppings.

To make your avocado cream, add all of your ingredients to a bowl and mash until combined and creamy. Rip your salmon into small chunks, and place on top of avocado cream and then your pieces of fresh dill.

Serve and enjoy.

With love,

Tara x