Wine match suggestion: Pelorus

Makes 24 Fritters / Prep 40 Minutes / Cook 60 Minutes

Ingredients, for the carrot gravalax

• 2 Cups/ 500g Rock salt
• 3 Tablespoons Lapsang souchong tea 
• 3 Large Carrots
• Juice of 1 Lemon
• 4 Tablespoons Olive oil

• 1 Teaspoon dried Dill

   

Method

1. Heat the oven to 220C.
2. Combine the salt and tea in a bowl then sprinkle half over the bottom of a small roasting dish to cover.
3. Nestle the carrots into the mix sprinkling the remaining over the top. Roast for 40-45 minutes until just tender when pierced with a knife. Start testing at about 35 minutes, you want the carrots just tender, not too soft. If they get too cooked you may find it hard to make ribbons, but it’s okay, you can just thinly slice. Set aside to cool.
4. Brush off the salt and slice a thin strip off the length of the carrot with a sharp knife. Then, using a vegetable peeler, slice of ribbons of carrot into a dish. You won’t be able to slice all the carrot into ribbons, but you can slice the remainder with a knife. Add the lemon juice, olive oil and dill to the ribbons and gently mix. Refrigerate until needed, can be kept for a week.

Ingredients, for the corn fritters

• 1 cup corn kernels, fresh or frozen (thawed) 
• Half a cup self-raising flour
• Quarter of a cup instant polenta or cornmeal 
• Half a teaspoon of salt
• 150ml milk (plant-based if preferred) 
• Olive oil to fry

Method

1. If you are using frozen corn, tip onto a board and give the kernels a rough chop then put in a bowl including any juices and set aside.
2. In a bowl, combine the flour, polenta, salt and a grind of black pepper. Whisk in the milk to a smooth batter and then fold in the corn.
3. Heat some oil in a frying pan over a medium heat and cook spoonfuls of the batter until bubbles form on the surface, about 1 and a half minutes and then flip and cook a further minute to cook through. Transfer to a plate while you cook the rest.
4. You can store in a container in the fridge for a day or two, but they are nicer eaten soon after cooking.

To serve

• 3 baby Cucumbers
• 200g sour cream or cream cheese (plant based if preferred)
• Fresh dill sprigs

Method

1. Cut the cucumbers into ribbons using a vegetable peeler.
2. Spread each fritter with a little sour cream or cream cheese and top with carrot and cucumber Finish with a little fresh dill.