Makes 24 hors d’oeuvres.
Smoked salmon served on corn fritters is one of my favorite hors d’oeuvres to serve all year. They can be made ahead. You can also make them larger and serve them as a side dish. If made larger, you will have about a dozen.
INGREDIENTS:
½ cup unbleached all-purpose flour
1/3 cup beer
1 teaspoon kosher salt
Freshly ground black pepper
1 cup frozen corn kernels, thawed
2 tablespoons vegetable oil
PREPARATION:
Place the flour, beer, salt and pepper in a bowl and whisk until very smooth. Add corn and combine.
Heat 1 tablespoon of oil in a 12- inch nonstick skillet over high heat.
Drop teaspoons of the batter onto the skillet and sauté for about 2 minutes on each side (they should be golden on both sides). . Place on paper towels to absorb the grease.
Heat the remaining tablespoon of oil and repeat with the rest of the batter.
NOTE:
The fritters can be frozen. Reheat them on a wire rack, so they do not get soggy underneath.
