Corn Fritters with Smoked Salmon and Aioli

clock 10 minutes + 15 minutes bowl Serves 16


  • 1/2 cup self-raising flour
  • 1/4 tsp baking soda
  • 1 egg
  • 1/3 cup milk
  • 125g corn kernels, drained
  • 1 spring onion, finely sliced
  • Salt and pepper
  • 1/4 cup store-bought aioli
  • 100g smoked salmon slices, broken into pieces
  • Snow pea or salad sprouts, to serve
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  • 1. Sift flour and baking soda together in a large bowl. Make a well in the centre.

  • 2. Whisk egg and milk in a small bowl.Gradually add to the flour mixture, whisking until batter is smooth.

  • 3. Stir in corn and spring onion. Season to taste. Rest for 15 minutes.

  • 4. Heat a large, greased frying pan on medium. Drop tablespoonfuls of mixture into the pan, leaving space between each to allow for spreading.

  • 5. Cook for 1-2 minutes until bubbles form on the surface. Flip and cook for another minute. Repeat with remaining batter.

  • 6. Serve topped with aioli, smoked salmon and sprouts.

  • Tip:

  • Keep the green part of the spring onion and add it to your next summer salad.

  • Per Serve

  • • Energy 234Kj • Protein 3g • Total Fat 3g • Saturated Fat 1g • Carbohydrates 5g • Sugars 1g • Sodium 226mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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