Corn Fritters with Smoked Salmon

1. 1

   Trim both of the zucchini as follows: by cutting lengthwise, remove the outer 1/4-inch of flesh all around.

2. 2

   Discard the central core.

3. 3

   Cut the outer sections into 3/4 by 1/8-inch julienne.

4. 4

   Preheat the oven to 200 degrees.

5. 5

   In a large bowl, combine the corn, onion, basil, parsley, and zucchini and toss to mix.

6. 6

   Add the flour and toss with your hands, seperating all the ingredients to be sure they are all coated evenly with the flour.

7. 7

   Add the salt, pepper, and sparkling water and combine well.

8. 8

   The mixture should be airy and light, not wet; do not overmix.

9. 9

   In a large heavy saucepan or deep-fryer, heat a generous amount of vegetable oil to 375 degrees.

10. 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.

11. 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.

12. 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.

13. 13

    Place a few dollops of sour cream on the salmon and drizzle Basil Oil around the edges of the plates.

14. 14

    Serve immediately

* Per serving · 4 servings · Values may vary.