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Corn Fritters with Poached Eggs, Smoked Salmon & Crème Fraiche
1 cup water, boiling
1 cup cornmeal, yellow or white
4 tablespoons butter
1 cup all purpose flour
1-1/2 teaspoons baking powder
3 tablespoons sugar
9 eggs (3 for fritters batter and 6 for poaching)
1 cup milk
1/4 cup diced red bell pepper
1 1/2 cup fresh corn kernels
1/4 cup green onions
1/4 cup minced red onion
1/4 cup finely chopped parsley
1/2 cup crème fraiche or sour cream
12 slices of smoked salmon
Directions:
- Combine the boiling water, cornmeal, and butter in a large bowl. This will soften the cornmeal.
- In one bowl, combine flour, baking powder, and sugar. In another bowl beat the milk and eggs.
- By now the cornmeal, water, and butter mixture will be cool, stir to make a smooth paste. Add the egg and milk, and blend until smooth.
- Add the dry ingredients. Blend, then fold in red bell peppers and green onions.
- Cook like a pancake on a griddle or in a fry pan.
- Arrange the fritters on the plate with salmon and egg. Drizzle with crème fraîche and sprinkle with red onion and parsley.
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