1 ½ cups plain flour
3 tsp baking powder
1 cup soda water or water, chilled
1 tsp salt
ground black pepper, to season
½ cup finely chopped fresh basil
finely grated zest of 1 lemon
2- 3 tbsp oil or oil spray
150 g thinly sliced smoked salmon, to serve
½ cup sour cream, to serve
sprigs of fresh dill, to serve
- To make the fritter base batter, combine the flour, baking powder, eggs, soda water or water (the soda water makes the fritters particularly light), salt and pepper in a mixing bowl, beating to make a smooth batter. Cover and stand for 15 minutes or for up to 4 hours in the fridge (this allows the gluten in the flour to rest and ensures the fritters will be tender).
- Stir chopped herbs and lemon zest into the rested batter. Heat a heavy frypan over a medium heat and coat or spray lightly with the oil. Drop small spoonfuls of mixture into the hot pan and cook until bubbles form in the mixture, then turn to cook the other side. Fritters are cooked when they bounce back when pressed gently. Lightly re-oil pan between batches.
- Top each fritter with a small slice of smoked salmon and garnish with a little sour cream and a sprig of dill