These corn fritters are suitable for breakfast, a snack, or as an entree dish. Add the tang of a sweet chilli sauce.

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  • 300g Huon Cold Smoked salmon
  • 1 cup self raising flour
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 2 eggs, separated
  • 1 tsp lime juice
  • ¾ cup (180ml) milk
  • 1 cup frozen corn kernels
  • 2 tbsp finely chopped fresh chives
  • ¼ cup crème fraiche
  • ¼ cup Sweet chilli sauce to serve
  • Extra chives to garnish


  1. Sift flour, soda, salt and spices into a bowl. Gradually whisk in milk and egg yolks until batter is smooth.
  2. Beat egg whites in a small bowl with electric mixer until soft peaks form.  Add corn, chives, 150g chopped smoked salmon, stir to combine; fold in egg whites.
  3. Stir 2 tbsp of the batter for each fritter into heated oiled large frying pan; spread batter into round shape.  Cook fritters about 2 minutes each side.  Remove from pan; cover to keep warm.
  4. Repeat step 3 to make remaining fritters. Serve topped with remaining smoked salmon slices, crème fraiche , then drizzle with sweet chilli sauce and garnish with coriander leaves.

Serves: makes 18

Prep time: 20min Cook time: 20min