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
Ingredients
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
Instructions
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 https://healthyhomecafe.com/2016/12/20/carrot-zucchini-and-corn-fritters-topped-with-smoked-trout-and-horseradish-cream/