CORN FRITTER BLINIS
Party time? We have got the canapés sorted. Corn gives these blinis a slight twist on the traditional smoked salmon blinis. The blinis can be made ahead of time but assemble just before serving.
INGREDIENTS
225g/2 cups (about 1 medium) grated courgette/zucchini
4 eggs
180g/1 1/2 cups of self raising/rising flour
50g/1 3/4 oz. Parmesan cheese, grated
100ml/scant 1/2 cup buttermilk
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon freshly chopped coriander/cilantro
fresh corn kernels cut from 2-3 cobs
sunflower oil, for frying
sea salt & freshly ground black pepper
300g/1 1/2 cups smoked salmon, to serve
chervil or chopped chives to garnish
LEMON CREAM
250ml/1 cup sour/soured cream
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon sea salt
MAKES 30-35 AND SERVES 10-15
METHOD
Put the grated courgette/zucchini into a colander set over a large mixing bowl. Sprinkle with 1/2 teaspoon of salt & leave for 30 minutes-1 hour so they release their moisture. Squeeze the grated courgette/zucchini with your hands to get rid of as much moisture as possible & set aside.
In a large, clean mixing bowl, lightly whisk the eggs. Add the flour, grated Parmesan, buttermilk, paprika, cayenne pepper, 1/2 teaspoon of salt, a little pepper & the chopped coriander/cilantro.
Stir in the squeezed courgette/zucchini & the corn kernels, ensuring the vegetables are evenly coated in batter.
Add enough sunflower oil to thinly cover the bottom of a heavy-bottomed frying pan/skillet. Drop small spoonfuls of batter into the pan using a teaspoon & cook for about 2 minutes on each side, until golden brown. Drain on paper towels, then transfer to a clean baking sheet. Cook the remaining batter in the same way, adding a little more oil to the pan each time, if required. If you are not going to assemble the blinis straight away, cool completely & cover with clingfilm/plastic wrap.
To make the Lemon Cream, combine the sour/soured cream, lemon juice & zest & salt in a small bowl.
Arrange the blinis on a serving platter, top with a ribbon of smoked salmon & a dollop of Lemon Cream. Garnish with chervil or chopped chives & a sprinkle of freshly ground black pepper.
Greet your guests with these cute little canapés accompanied by some bubbles & enjoy the party!
For more recipes like this, you can buy both of our cook books here
