Coconut, Corn and Herb Fritters with Smoked Salmon

10:02 pm on 30 January 2006

Makes 12 Fritters


  • 350 mls coconut cream
  • ½ cup long thread coconut
  • 4 spring onions, finely sliced including some green
  • ½ cup packed coriander leaves, chopped
  • 1 ½ cups cooked sweetcorn kernels – about 1 large cob
  • 1 large egg, separated
  • 2/3 cups self raising flour
  • sea salt and freshly ground pepper
  • 2-4 slices of smoked salmon per person
  • rocket leaves
  • Sauce:
  • ½ cup crème fraîche
  • ½ cup thick yoghurt
  • ½ cup packed coriander leaves, chopped
  • 1-2 tablespoons lemon juice


Place the coconut cream, coconut, spring onions, coriander, sweetcorn, egg yolk and the self raising flour in a large bowl. Combine and season well. Set aside for 20 minutes. When ready to cook, beat the egg white to firm peaks and gently fold into the batter. Heat a large sauté pan to medium and brush with a little canola oil. Use a ¼ cup of mixture for each fritter and cook until bubbles appear on the surface and the underside is nicely golden. Turn and cook the other side. Place on a wire rack in a warm oven and repeat with the remaining mixture.

Sauce: Combine the crème fraiche, yoghurt, coriander and lemon juice and season to taste.

To serve: Place 1-2 fritters on each plate, top with salmon, a few lightly dressed rocket leaves and a dollop of sauce, then repeat to create another layer. Garnish with a sprig of coriander and serve immediately.

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