Salmon And Corn Fritters Recipes

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SALMON AND CORN FRITTERS



Salmon and Corn Fritters image

This recipe was originally based on using fresh salmon that is poached. Too much work! I substitute canned red salmon. If you feel lazy substitute fresh corn kernels with canned corn.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

500 g canned salmon
1/2 cup onion, chopped
1/2 cup finely diced red capsicum (bell pepper)
1/2 cup celery, finely chopped
1 cup cooked corn kernel
2 tablespoons fresh basil, finely chopped
2 tablespoons flat leaf parsley, finely chopped
3/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon Tabasco sauce
salt and pepper
1 egg, lightly beaten
1/4 cup fresh breadcrumb
1 1/4 cups breadcrumbs (additional for coating)
2 tablespoons olive oil

Steps:

  • Drain and flake salmon.
  • Add next twelve ingredients. Mix well.
  • Shape into patties.
  • Coat with remaining breadcrumbs.
  • Refrigerate until needed.
  • Gently fry in oil until golden brown.

Nutrition Facts : Calories 632.8, Fat 31.4, SaturatedFat 5.1, Cholesterol 166.8, Sodium 1155.4, Carbohydrate 52.1, Fiber 4.8, Sugar 7.3, Protein 38.1

CORN FRITTERS WITH SMOKED SALMON



Corn Fritters with Smoked Salmon image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

1 small yellow zucchini
1 small green zucchini
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 small red onion, thinly sliced
1 tablespoon basil chiffonade
1 cups loosely packed parsley sprigs
1/2 cup all-purpose flour
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons sparkling soda water
Vegetable oil for deep-frying
12 ounces smoked salmon
2 tablespoons sour cream
1/4 cup Basil Oil (recipe follows

Steps:

  • Trim both of the zucchini as follows: by cutting lengthwise, remove the outer 1/4-inch of flesh all around. Discard the central core. Cut the outer sections into 3/4 by 1/8-inch julienne. Preheat the oven to 200 degrees. In a large bowl, combine the corn, onion, basil, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, seperating all the ingredients to be sure they are all coated evenly with the flour. Add the salt, pepper, and sparkling water and combine well. The mixture should be airy and light, not wet; do not overmix. In a large heavy saucepan or deep-fryer, heat a generous amount of vegetable oil to 375 degrees. Gather the batter into loose, free-form fritters (about 3 inches in diameter) and fry them, 2 at a time, until they are golden brown, about 1 1/2 minutes on each side. With a skimmer or kitchen tongs, gently transfer them to paper towels, drain, and place in the warm oven while you finish cooking the other fritters. Place a fritter in the center of each of 6 warmed breakfast plates and lay the salmon in a circle around the base of each. Place a few dollops of sour cream on the salmon and drizzle Basil Oil around the edges of the plates. Serve immediately.

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