Ingredients
- 1 cup fresh sweet corn kernels
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 2 eggs beaten
- 3 tablespoon crème fraîche mixed with 1 tablespoon water buttermilk substitute
- 2 scallions thinly sliced
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup crème fraîche
- 2 tablespoon caviar
- ½ teaspoon lemon zest
Method
Char the Corn
- Heat a skillet over medium-high heat.
- Add the corn and dry roast for 5 minutes until slightly charred and aromatic, stirring occasionally.
- Remove from heat and let cool.
Prepare the Batter
- In a mixing bowl, whisk together flour, baking powder, eggs, the thinned crème fraîche mixture, scallions, smoked paprika, salt, and pepper.
- Fold in the cooled, charred corn.
- The batter should be thick but spoonable. Adjust with a splash of water if necessary.
Cook the Fritters
- Heat a thin layer of oil in a skillet over medium heat.
- Drop spoonfuls of batter and cook for 2-3 minutes per side or until golden and crisp.
- Transfer to a paper towel-lined plate and season immediately with a pinch of salt.
- Assemble
- Arrange the fritters on a serving platter.
- Top each fritter with a dollop of crème fraîche, a spoonful of caviar, and a sprinkle of lemon zest.
- Garnish with thinly sliced scallions for added freshness.
- Serve immediately.