SALMON AND CORN FRITTERS
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
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
SALMON AND CORN FRITTERS
A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon!
Provided by bluemoon downunder
Categories Onions
Time 30m
Yield 24 Salmon and Corn Fritters, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, preferably non-stick; add the onion and garlic and cook, stirring occasionally until both have softened; reserve 1 tablespoon of the onion and garlic mixture for topping; place the remaining onion and garlic in a large bowl and add the corn kernels, flour, eggs and dill; season with salt and pepper and stir to combine.
- Heat a large oiled, non-stick pan over a medium heat; spoon tablespoons of the corn mixture into the pan and repeat to make 5 fritters; cook for about 2 minutes on each side or until the fritters are golden and cooked through; remove the fritters and drain them on absorbent paper and cover them to keep them warm; repeat with the remaining corn mixture.
- Combine the sour cream, capers and reserved onion and garlic in a small bowl.
- TO SERVE: divide the sour cream mixture evenly among the fritters, top with the smoked salmon and garnish with the fresh dill.
Nutrition Facts : Calories 211.4, Fat 8.3, SaturatedFat 2.8, Cholesterol 83, Sodium 270.2, Carbohydrate 26.8, Fiber 2.9, Sugar 1, Protein 11
CORN FRITTERS WITH SMOKED SALMON
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
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.
SALMON RICE FRITTERS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h15m
Yield 3 dozen hors d'oeuvres
Number Of Ingredients 21
Steps:
- Bring 4 cups of water to boil and add rice and 2 teaspoons salt to the water. Return to a boil, reduce heat, cover and let cook without removing cover, for 20 minutes. Remove from heat and let rest for 5 minutes.
- While the rice is cooking, heat 1 tablespoon of the oil over medium-high heat in a large saute pan and saute the onion until it begins to turn translucent. Season salmon fillets with salt and pepper and sear each side, beginning the skin side first, leaving each side undisturbed for the first 2 minutes or so to allow the flavors to integrate into the surface of the fish and for the caramelization process to begin. Cook further until the fish flakes, approximately another 6 to 8 minutes, remove from heat and let rest.
- Heat oil in deep fryer to 375 degrees F or according to the manufacturer's directions for similar food.
- Mix rice, crab boil seasoning, mayonnaise, parsley and lemon juice. Fold in flaked salmon and form into 3/4-inch diameter "cocktail size" balls.
- To make tempura, mix flour, cornstarch, baking powder, chopped chives in a bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper. Place salmon balls on a slotted spoon and, holding over the bowl, ladle some tempura batter over each. Transfer to the deep-fryer basket and fry until golden.
- Combine all the Dipping Sauce ingredients and serve with the fritters.
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SWEET POTATO, SALMON AND CORN FRITTERS - HEALTHY FOOD GUIDE
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4.6/5 Total Time 20 minsCategory FrittersCalories 441 per serving
- 1 Preheat oven to 160ºC. In a large bowl, combine kumara, corn, shallots, salmon, coriander, flour, cheese and eggs. Season fritter mixture with black pepper.
- 2 Spray a large non-stick frying pan with olive oil and set over a medium heat. Make 4 fritters with ¹/³-cupful each of the mix. Press down and cook for 2-3 minutes each side, turning once. Repeat with remaining mix to make 12 fritters. Transfer fritters to a baking tray, and place in oven to keep warm.
- 3 Arrange salad on 4 plates and top each with three fritters and sour cream. Garnish with coriander leaves.
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Reviews 1Category Main CourseCuisine AmericanTotal Time 28 mins
- In a large bowl, mix together the salmon, corn muffin mix, corn, powdered egg, water, and applesauce.
- To cook, work in batches. Start by heating 2 tablespoons of oil in a large skillet over medium heat. Scoop in a little of the batter, pressing down to form a small patty. Repeat, filling the pan with 4 to 5 patties.
- Let cook for about 2-3 minutes, then flip and continue cooking for another 2-3 minutes on the other side, until the patties are all crisp on the outside.
- Repeat with the remaining two batches, adding extra oil for each batch, until all the salmon corn cakes are done.
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