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Recipes Appetizers Starters Seafood
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| Servings: | 6 |
| Author Notes: | These crisp free-form vegetable fritters are held together by the red onion, parsley, and basil; the batter is quite thin. When you form the fritters, just compact them slightly into a rough mass - there will still be lots of stray bits of vegetable sticking out and some will fall away and separate from the main clump. Stand back and watch out for splattering oil and corn kernels during the first minute or two of frying. This is a great way to showcase sweet, fresh summer corn. |
| Ingredients: |
Fritters: 1 small yellow zucchini 1 small green zucchini 1 1/2 cups fresh corn kernels (about 3 ears) 1/2 small red onion, thinly sliced 1 tablespoon fresh basil chiffonade (about 4 leaves) 1 cup loosely packed parsley sprigs 1/2 cup all-purpose flour 1/2 teaspoon salt freshly ground black pepper 3 tablespoons sparkling soda water vegetable oil for deep-frying 12 ounces smoked salmon 2 tablespoons sour cream 3 tablespoons Basil Oil 6 chives, cut into 1/2 inch lengths |
| Instructions: |
Fritters To trim the zucchini, cut them lengthwise and remove the outer 1/4 inch of flesh. Discard the central core and cut the outer sections into 3/4 and 1/8-inch julienne. Preheat the oven to 200°F. In a large bowl, combine the corn, red onion, basil, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with flour. Add the salt, pepper, and sparkling water and combine well but do not over mix. The mixture should be airy and light. In a large, heavy saucepan or deep-fryer, heat a generous amount of vegetable oil to 375°F. Gather the batter into loose, free-form fritters (about 3 inches in diameter) and fry them 2 at a time for 1 1/2 minutes on each side, or until golden brown. With a skimmer or kitchen tongs, gently transfer the fritters to a plate lined with paper towels. Place in the warm oven to drain while you fry the remaining fritters. AssemblyPlace a fritter in the center of each of 6 warmed serving plates. Encircle each fritter with 3 to 4 slices of salmon. Place a few dots of sour cream on the salmon slices, drizzle basil oil around the edges of the plates, and garnish with the chives. Serve immediately. |
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