Steps
- Place the green onion in a bowl of iced water and set aside for 15 minutes to curl.
- Using a small, sharp knife, carefully remove the kernels from the corn. Cook the corn in a saucepan of boiling water for 1 minute or until tender. Drain well.
- In a bowl, combine the egg and flour. Gradually stir in the buttermilk, then add the cooked corn and sliced green onion, mixing well. Season with salt and pepper to taste.
- Heat 2 teaspoons of the olive oil in a small frying pan over medium-high heat. Drop five 1/2 tablespoons of the corn mixture around the pan, leaving space for spreading. Cook for 1 minute until golden underneath and bubbles form on top. Flip and cook for another 30 seconds until golden. Transfer to a plate. Repeat with the remaining oil and mixture, reheating the oil between batches.
- Spoon the sour cream and salmon roe evenly on top of each fritter and garnish with a green onion curl. Arrange on a serving platter to serve.
