Summer Corn Fritters with Wild Smoked Salmon

Gluten Free. Dairy Free Version. Soy Free Version. Delicious.

This simple recipe highlights the flavors and crunch of fresh raw corn from the cob and gives you a high dose of anti-inflammatory Omega-3 fats from the wild caught salmon, all at the same time. The fritters are mostly fresh corn with only a small amount of organic corn meal and brown rice or quinoa flour added. This makes them pretty low in carbs and high on the crunch and freshness scale. 

These beauties also come together in around 30 minutes and make a great light meal paired with fresh greens or even roasted asparagus. This is hands down one of my husbands' favorite recipes and I thought is was about time that I share it with you as well. Check it out...

Summer Corn Fritters with Wild Smoked Salmon (PRINT RECIPE)
Serves 4

Ingredients:
2 ears corn (corn cut off the cob raw) or 1 1/2 cups frozen
¼ cup finely ground cornmeal
¼ cup whole wheat, brown rice flour, or quinoa flour
1 tablespoon arrowroot powder or cornstarch
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon chili powder
¼ teaspoon freshly ground black pepper
½ jalapeño, seeded and finely chopped (1 diced green onion works well here too)
1 tablespoon fresh dill, chopped
1 egg, lightly beaten
½ cup milk of choice (whole, coconut, almond, soy, rice, hemp, etc)
1 tablespoon coconut or grapeseed oil
16 small slices smoked salmon or lox (about 8 ounces)
½ cup crème fraîche or sour cream*

*Dairy free use our Non-Dairy Sour Cream recipe or substitute a freshly sliced avocado for a dairy and soy free meal.

Directions:

1. If using frozen corn, rinse it under hot running water for 1 minute to defrost it. Drain well.
2. In a large bowl, whisk together the cornmeal,flour, arrowroot powder, baking powder, salt, chili powder, and black pepper.
3. Make a well in the center of the cornmeal mixture, and add the raw corn, jalapeño, dill, milk, and egg. Starting from the center, mix the wet ingredients, slowly combining them with the cornmeal mixture until it is just combined. The consistency will be a little thinner than pancake batter and that is ok – it will thicken as you let it sit.
4. Set aside for 10 minutes and do not stir, mix, or touch.
5. Add coconut oil to a large skillet over medium-high heat. When it is hot, carefully coat it with cooking spray. Give the corn fritter batter a good stir, then using a ¼ cup measure, pour the batter onto the hot griddle and spread it out using the back of the measuring cup to form fritters about 3 inches in diameter. Cook until they are golden on the bottom and bubbles are starting to appear on the surface, about 3 minutes. Then turn them over and cook until the other side is golden and the center is set, about 2 minutes more. Transfer the fritters to a plate and keep them warm while you cook the remainder. You will have about 8 total.
6. Plate on 4 separate plates by placing 2 fritters on each plate. Then top each with two slices of smoked salmon and a tablespoon of crème fraîche or sour cream. Serve immediately.

Mmmm....delicious! Take advantage of the fresh corn while you still can...I hope you enjoy these!

~Billie