| | Corn and pea fritters with salmon roe
Corn and pea fritters with salmon roe
Corn and pea fritters with salmon roe 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Use a sharp knife to cut kernels from cobs. Cook in a saucepan of boiling water for 2 minutes. Add peas and cook for 1 minute or until just tender. Refresh under cold running water. Drain well.
  2. Place the flour in a large bowl and make a well in the centre. Add the egg and milk and stir, drawing in a little flour at a time to make a smooth batter. Cover with plastic wrap and set aside for 30 minutes to rest.
  3. Add the corn and peas to the batter and stir to combine. Season with salt and pepper.
  4. Heat a little of the oil in a large non-stick frying pan over medium heat. Spoon four 1/4-cupfuls of batter around the pan, allowing room for spreading. Cook for 1-2 minutes or until bubbles have risen to the surface and the fritter is golden underneath. Turn with a spatula and cook for a further 1-2 minutes or until just cooked through. Transfer to a plate. Repeat in 2 more batches with remaining batter and oil, reheating pan between batches.
  5. Place the fritters on a serving platter. Dollop with a little creme fraiche and top with salmon roe and dill sprigs. Serve immediately.
Time for preparing:
15 min.


  • 3 corn cobs, husks and silks removed
  • 1 1/2 cups (230g) fresh peas or frozen peas
  • 1 1/2 cups (225g) self-raising flour
  • 2 eggs, lightly whisked
  • 1/2 cup (125ml) milk
  • 2 tablespoons olive oil
  • 250g ctn creme fraiche
  • 100g salmon roe
  • Dill sprigs, to serve