Macadamia & zucchini fritters with smoked salmon & corn salsa

These fritters make a lovely brunch. We deep-fry ours, but you could also just shallow-fry them in a frying pan on the stove.

MAKES 8

4 Crumpets (here)

olive oil, for pan-frying

150 g (5½ oz) baby English spinach leaves

400 g (14 oz) smoked salmon

8 warm poached eggs (see here)

60 g (2¼ oz) piece of fresh horseradish, peeled

CORN SALSA

1 cooked corn cob, kernels removed

1 avocado, flesh diced

¹/₈ red onion, finely diced

½ red chilli, chopped

¼ bunch Vietnamese mint, leaves only, roughly chopped

¼ bunch coriander (cilantro), leaves only, roughly chopped

2 tablespoons lime juice

2 tablespoons extra virgin olive oil

MACADAMIA & ZUCCHINI FRITTERS

olive oil, for pan-frying

¼ onion, diced

2 garlic cloves, finely chopped

2 teaspoons smoked paprika

2 large zucchini (courgettes)

2 free-range eggs

100 g (3½ oz/²/₃ cup) self-raising flour

½ teaspoon baking powder

3 tablespoons macadamia nuts, roughly chopped

vegetable oil, for deep-frying

FOR THE CORN SALSA Just before serving, combine all the ingredients in a bowl, being careful not to break up the avocado too much. Cover and set aside.

FOR THE FRITTERS Heat a drizzle of olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3–4 minutes, until the onion is softened but not coloured. Add the paprika and cook for 30 seconds, then transfer to a bowl to cool.

Grate the zucchini. Squeeze the zucchini with your hands to remove the excess liquid and set aside.

Whisk the eggs in a bowl. Add the flour, baking powder and a pinch of salt and mix to combine; the mixture should be quite thick. If it is too runny, you will not be able to make fritters, so add a little extra flour. Stir in the grated zucchini and the sautéed onion mixture, then fold in the nuts.

Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil. Heat to 170ºC (325ºF), or until a cube of bread dropped into the oil turns golden brown in 20 seconds. Using a tablespoon, and working in batches, gently place dollops of the fritter mixture into the hot oil and cook for 3–4 minutes, turning a few times. Drain on paper towel and season with salt and pepper.

TO SERVE Toast the crumpets in a toaster until golden.

Heat a drizzle of olive oil in a frying pan over medium heat, then cook the spinach for 1–2 minutes, until wilted. Season, then transfer to paper towels and squeeze out as much liquid as possible.

Place the toasted crumpets on serving plates. Top each with a little spinach, smoked salmon, a poached egg and a dollop of corn salsa. Grate the horseradish over the top. Season again and serve with the warm zucchini fritters.