• 2 corn cobs, husks and silk removed
  • 50g (1/3 cup) self-raising flour
  • 1 egg, lightly whisked
  • 60ml (1/4 cup) skim milk
  • 1 small red onion, finely chopped
  • Olive oil spray, to grease
  • 90g (1/3 cup) extra light sour cream
  • 200g smoked trout slices, thickly sliced
  • Fresh dill sprigs, to serve
  • Lemon wedges, to serve
  • 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.
  • 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.
  • 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.
  • 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.
  • Protein Dietary Fibre 18.00g 2.50g Fat Total Energy 10.00g 1050kJ Fat Saturated Sodium 3.50g – Carbohydrate Total Cholesterol 21.00g – Carbohydrate Sugars –