You can make these with tinned sweetcorn or frozen corn but I think fresh gives you a better flavour and crunchier texture
- 4 corn on the cobs
- 1 small bunch spring onions, trimmed and finely chopped
- 1 tablespoon finely chopped dill
- Zest and juice of 1 lime
- 125g plain flour
- 1 teaspoon baking powder
- 3 large eggs
- 80ml milk
- 2 tablespoons rapeseed oil
- 15g butter
- 2 avocadoes
- 1 small red chilli, de-seeded and finely chopped
- Crème fraiche and smoked salmon to serve
- With a large knife cut down the sides of the corn cobs so you are left with the kernels-you should have about 450g. Place them in a large bowl and stir in the spring onions, dill and lime zest (the juice is for the avocadoes).
- In a separate bowl sift together the flour and baking powder and add a good pinch of salt and black pepper. Make a well in the centre and crack in 2 of the eggs. Separate the third egg and place the white in a small clean mixing bowl. Add the yolk to the other eggs and flour. Pour in the milk and whisk to form a smooth, thick batter. With a clean whisk, beat the egg white to stiff peaks. Fold into the batter. Pour over the corn and spring onions and gently mix everything together.
- Heat a large frying pan and add the oil and butter. When the butter has melted drop in heaped tablespoons of the corn mixture. You can vary the size of the fritters-mini ones make great canapés. Fry for 2 minutes each side until golden brown. Keep warm in a low oven while you finish cooking the rest.
- Halve the avocadoes and remove the stones. Peel off the skins and roughly chop the flesh. Place in a bowl and mix in the lime juice, chilli and a little salt and black pepper.
- Serve the sweetcorn fritters with a slice of smoked salmon, top with some avocado salsa and a dollop of crème fraiche.