Carrot Zucchini and Corn Fritters topped with Smoked Trout and Horseradish cream
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 18
- 1 corn cob
- 2 small carrots (150 grams)
- 2 small zucchinis (150 grams)
- 2 tablespoons chopped fresh coriander leaves
- 2 small eggs
- ¼ teaspoon salt
- 3-4 tablespoons brown rice flour (or just use self raising flour)
- Extra virgin olive oil
- Topping:
- ½ cup Greek yoghurt
- 1-2 teaspoons horseradish
- 1 whole hot smoked trout, skin and bones removed
- fresh dill, to garnish, optional
- Start by cooking the corn. I like to do this in the microwave with the husk on for 3 minutes. Set aside to cool.
- Grate carrot and zucchini and place in a large bowl.
- When the corn is cool enough to handle, carefully slice the kernels off the cob and add to the bowl. You should have a little over ½ a cup of kernels.
- Add coriander, eggs and salt and using a fork, whisk together to break up the egg.
- Then stir in the flour and mix well.
- Heat a fry pan over medium heat. When hot, add a drizzle of oil and spoonfuls of the fritter mix.
- Cook for 3-4 minutes, or until golden brown. Turn over and repeat on the other side.
- Remove and place on a plate lined with kitchen paper towel.
- Meanwhile, mix together yoghurt and horseradish. Set aside.
- When ready to serve, top with horseradish yoghurt, smoked trout and garnish with dill.
- Enjoy :)
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2016/12/20/carrot-zucchini-and-corn-fritters-topped-with-smoked-trout-and-horseradish-cream/
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