I love weekend breakfasts, but over the weekend I wanted something other than eggs (poached, fried, scrambled, omletted, I’d had enough!).
While my darling mother was just a little pedantic about mess in her kitchen when I was growing up, I do remember cooking Corn Fritters from the Women’s Weekly Kid’s Cookbook! With the addition of some smoked salmon and avocado, these Corn Fritters were just what I was looking for on Saturday.
What’s your favourite weekend breakfast? Are you passionate about pancakes, an eggs extraordinaire or a typical toast person?
Corn Fritters with Smoked Salmon and Avocado
3/4 cup self raising flour
1/2 cup buttermilk
310g can sweet corn kernels
Fresh lime juice
Fresh chives, chopped
Salt, pepper and cooking spray
Optional: Sour cream and smoked salmon, to serve
What to do
Sift flour and lemon pepper seasoning into a bowl, and make a well in the centre of the mix.
Add in buttermilk and egg, and stir until smooth. Fold in corn and chives, and season with salt and pepper.
Heat a frying pan over low heat and spray with cooking spray. Add in the corn mixture – I used 2 tablespoons of the batter per fritter.
Cook fritters for 2-3 minutes, then turn and cook for another 1 – 2 minutes.
Meanwhile, combine the avocado and lime juice in a bowl.
When all fritters are done, top with avocado, sour cream and some smoked salmon, and serve.