Name: Corn & ricotta fritters with smoked salmon & lemon creme fraiche
Yield: 6-8 as a starter
Ingredients: For the fritters; 1 cup ricotta; 2 cups corn kernels (fresh, or canned & drained, or frozen & thawed); 2 eggs; ½ cup self-raising flour; 1 spring onion, finely sliced; Zest of 1 lemon; Salt and pepper; Olive oil, for frying; To serve; ½ cup creme fraiche; 1 Tbsp lemon juice; Zest of 1 lemon; 150g smoked salmon, sliced into pieces; ½ cucumber, cut into crescent moons; 2 Tbsp pomegranate seeds; 1 Tbsp chopped chives; 1 Tbsp dill sprigs; 1 lemon, thinly sliced

Corn & ricotta fritters with smoked salmon & lemon creme fraiche

These fritters are light and fluffy thanks to the ricotta, while using canned or frozen corn helps keep costs down during an expensive season. Crucially, they can be served and eaten one-handed, leaving the other hand free to hold a glass of bubbles.

Ingredients

For the fritters

1 cup ricotta

2 cups corn kernels (fresh, or canned & drained, or frozen & thawed)

2 eggs

½ cup self-raising flour

1 spring onion, finely sliced

Zest of 1 lemon

Salt and pepper

Olive oil, for frying

To serve

½ cup creme fraiche

1 Tbsp lemon juice

Zest of 1 lemon

150g smoked salmon, sliced into pieces

½ cucumber, cut into crescent moons

2 Tbsp pomegranate seeds

1 Tbsp chopped chives

1 Tbsp dill sprigs

1 lemon, thinly sliced

Method

Step 1

In a large bowl, combine ricotta, corn, eggs, flour, spring onion, lemon zest, and a good pinch of salt and pepper. Mix until just combined.

Step 2

Heat a drizzle of olive oil in a non-stick frying pan over medium heat, or combine your Haier cooktop induction zones via Flexi Zone for one larger cooking surface, perfect for large pans and skillets. Cook heaped tablespoons of mixture for 2–3 minutes each side, until golden and cooked through. Transfer to your serving plate. I have arranged it in a wreath pattern for a fun Christmassy vibe.

Step 3

In a small bowl, whisk together the creme fraiche, lemon juice and zest. Season with salt and pepper.

Step 4

Spoon over dollops of lemon creme fraiche, then the cucumber, smoked salmon, pomegranate seeds, dill and chives. Finish with lemon slices and serve.