Steps
- Using a sharp knife, cut the kernels from the corn cobs. Cook the kernels in a saucepan of boiling water for 2 minutes. Add the peas and cook for an additional 1 minute or until just tender. Refresh under cold running water and drain well.
- In a large bowl, place the flour and create a well in the centre. Add the whisked eggs and milk, stirring to combine, gradually drawing in the flour to create a smooth batter. Cover with plastic wrap and let it rest for 30 minutes.
- Stir the cooked corn and peas into the batter, mixing well. Season with salt and pepper to taste.
- Heat a little oil in a large non-stick frying pan over medium heat. Spoon four 1/4-cup portions of the batter around the pan, leaving space for spreading. Cook for 1-2 minutes until bubbles appear on the surface and the fritters are golden on the bottom. Flip with a spatula and cook for another 1-2 minutes until cooked through. Transfer to a plate. Repeat in two more batches with the remaining batter and oil, reheating the pan between batches.
- Arrange the fritters on a serving platter. Top with a dollop of crème fraîche, salmon roe, and dill sprigs. Serve immediately.
