Corn Fritters with Smoked Salmon

Directions

1. Fritters
2. Preheat the oven to 200°F.
3. 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.
4. 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.
5. 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 Assembly
6. Place 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.