Salmon And Corn Fritters Recipes

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SALMON AND CORN CAKES



Salmon and Corn Cakes image

Teriyaki marinade stirs up extra zip in tasty fish cakes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 16

Number Of Ingredients 16

2 cans (14 3/4 ounces each) pink salmon, drained
1 can (6 to 7 1/2 ounces) pink salmon, drained
1 can (7 ounces) whole kernel sweet corn, drained
1/2 cup chopped bell pepper
1/2 cup chopped onion
6 cloves garlic, finely chopped
3 eggs, beaten
1/2 cup teriyaki marinade
1/3 cup lemon juice
1 tablespoon Progresso™ plain bread crumbs
2 teaspoons dried seafood seasoning (from 6-ounce container)
2 teaspoons pepper
1 teaspoon celery seed
Dash of sugar
1 cup Gold Medal™ all-purpose flour
1/2 cup vegetable oil

Steps:

  • In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into sixteen 3-inch patties, using about 1/3 cup mixture for each.
  • In 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels.

Nutrition Facts : Calories 200, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg

SALMON AND CORN FRITTERS



Salmon and Corn Fritters image

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

1 tablespoon olive oil
1 small red onion, finely minced
3 garlic cloves, finely minced
420 g corn kernels, drained
1/4 cup plain flour
3 eggs
1 tablespoon fresh dill, chopped
sea salt, to taste
fresh ground black pepper, to taste
1/2 cup sour cream
1 tablespoon capers, drained, chopped
200 g smoked salmon
fresh dill, to garnish

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



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.

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

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