Courgette & Corn Fritters with Smoked Salmon

Method

1. Spray a large non-stick frying pan with olive oil and place over medium-high heat. Cook the corn kernels, stirring, for 3-4 minutes or until softened. Transfer to a large bowl to cool.
2. Add the courgette, spring onions, buckwheat flour and paprika to the corn and stir until combined. Add the eggs and chopped dill, and mix until combined. Season the batter with freshly ground black pepper
3. Spray the same frying pan with olive oil and place over medium heat. Using a heaped tablespoon of the batter for each fritter, cook the fritters in several batches for 2 minutes on each side or until golden. Transfer to a wire rack to cool.
4. To serve, top each fritter with a dollop of ricotta, some smoked salmon, extra dill, lemon zest and freshly ground black pepper.