We asked Stephen Svensen, Pillar of Salt’s head chef, to show us how he makes his sweet corn fritters.
The corn fritters are Pillar of Salt’s most popular dish. Served with an avocado salsa, Tasmanian smoked salmon and a poached egg, it’s a fresh trans-seasonal dish that works any time of the day. Svenson uses eggs from South Gippsland farms and salmon from Regal Seafoods, but you can pick up all the ingredients you need at your local market. While fresh is always best, you can pre-make the fritter mixture and it will keep for a couple of days.
Time for a healthy Sunday fry-up!
Pillar of Salt’s Corn Fritters
800g corn kennels, drained, rinsed
1 cup plain flour
1/2 cup self-raising flour
2 bunches coriander
1 large red onion
1 long red chilli
2 avocado chopped
1 1/2 tbls lemon juice
1 tbls honey
2 tomatoes, cut and sliced
1/2 red onion, finely sliced
1/2 bunch coriander, chopped
1/4 olive oil
Combine 500g corn, flour, eggs, coriander and red onion in a blender. Mix well, then fold rest of corn in the batter. Add salt and pepper to taste.
Heat oil in large, non-stick frying pan over medium heat. Using a large serving spoon, place one spoonful in pan cook until golden-brown and cooked through. Transfer to plate lined with paper towel. Repeat with remaining mix.
Make avocado salsa. Combine avocado and lemon juice, olive oil and honey in an airtight container shake well. Place tomato, onion, coriander and avocado in a bowl, add dressing and mix altogether.
Serve fritters topped with avocado salsa, fresh smoked salmon and a poached egg.