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1
Trim both of the zucchini as follows: by cutting lengthwise, remove the outer 1/4-inch of flesh all around.
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2
Discard the central core.
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3
Cut the outer sections into 3/4 by 1/8-inch julienne.
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4
Preheat the oven to 200 degrees.
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5
In a large bowl, combine the corn, onion, basil, parsley, and zucchini and toss to mix.
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6
Add the flour and toss with your hands, seperating all the ingredients to be sure they are all coated evenly with the flour.
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7
Add the salt, pepper, and sparkling water and combine well.
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8
The mixture should be airy and light, not wet; do not overmix.
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9
In a large heavy saucepan or deep-fryer, heat a generous amount of vegetable oil to 375 degrees.
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10
Gather the batter into loose, free-form fritters (about 3 inches in diameter) and fry them, 2 at a time, until they are golden brown, about 1 1/2 minutes on each side.
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11
With a skimmer or kitchen tongs, gently transfer them to paper towels, drain, and place in the warm oven while you finish cooking the other fritters.
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12
Place a fritter in the center of each of 6 warmed breakfast plates and lay the salmon in a circle around the base of each.
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13
Place a few dollops of sour cream on the salmon and drizzle Basil Oil around the edges of the plates.
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14
Serve immediately
