Zucchini and corn pikelets with smoked salmon

Zucchini and corn pikelets with smoked salmon

By

These tasty fritters are perfect for casual entertaining.

The ingredient of Zucchini and corn pikelets with smoked salmon

  1. 1 cup self-raising flour
  2. 1/4 teaspoon bicarbonate of soda
  3. 1 cup milk
  4. 1 egg, lightly beaten
  5. 310g can corn kernels, rinsed, drained
  6. 1 zucchini, grated
  7. 2 green onions, finely sliced
  8. 100g smoked salmon, sliced
  9. Light sour cream, to serve
  10. Coriander, to serve

The instruction how to make Zucchini and corn pikelets with smoked salmon

  1. Sift flour and soda together into a large bowl. Make a well in centre. Gradually add combined milk and egg, whisking until batter is smooth.
  2. Stir in corn, zucchini and onions. Season to taste. Rest for 15 mins.
  3. Heat a large greased frying pan on medium. Drop tablespoons of the mixture into the pan, leaving space between each one to allow for spreading.
  4. Cook for 1-2 mins until bubbles form on surface. When they begin to break, turn and cook for 1 min. Repeat with remaining batter. Serve topped with sour cream, smoked salmon and coriander.

Nutritions of Zucchini and corn pikelets with smoked salmon

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

Video of Zucchini and corn pikelets with smoked salmon

You may also like