Salmon & Chive Fritters from “Crisp”

I have the most fantastic little cookbook by Marie Claire called Crisp. What I really love about it is how many of the recipes are filled with veggies and seafood. The book covers everything from appetizers to meals to drinks and sweets. They also discuss basics like pie crusts and walnut bread to use in some of the main recipes. I’ve only tried out a few so far, but I love these salmon & chive fritters.

Here’s the ingredients/recipe:

  • 9oz salmon filet
  • 1tbsp finely chopped lemon zest
  • 2 lightly beaten eggs
  • 1cup all purpose flour
  • 1tsp baking powder
  • 2tbsp plain yogurt
  • 1/2 cup thinly sliced garlic chives
  • 1cup thinly sliced scallions
  • salt & pepper to taste
  • lemon wedges, for serving
  • vegetable oil for cooking

Cut the salmon into 1/2 inch dice. Set aside and refrigerate.

Put lemon zest, eggs, flour, baking powder, and yogurt in a bowl and whisk until smooth. Just before cooking, fold the salmon, garlic chives, and scallions through the batter until evenly mixed. Season well with salt and freshly ground black pepper.

Heat a large frying pan over medium heat and add 1tbsp of the oil into the pan. Put rounded teaspoons of the mixture into the pan and press down to form flat fritters. As each fritter becomes golden on the bottom, turn it over and cook the other side. Remove and drain on paper towels. Repeat the process, adding a little more oil to the pan as necessary. Serve warm with the lemon wedges.

 

It’s a really simple recipe, and that’s why I love it. You can make the fritters any size, so this recipe can be used for an appetizer or main course. I served these last night and increased the amount of salmon to about 16oz (using the same measurements for everything else) to make 12 large fritters. (The recipe says it makes 36 – which is totally possible! I did this as an appetizer before, too!!)

These delicious little fritters taste a bit like potato pancakes, but meatier. They go really well with sour cream (just like potato pancakes!) or any number of cream sauces. Last night we tried it with Ina Garten’s Green Goddess dressing. Really delicious. If you try and make these, be sure to use all the chives/scallions, because it really helps flavor them. I skimped a bit last night, and they were lacking a bit. I’d also add a little extra salt and pepper.

If you like this recipe, or if you just like entertaining and throwing dinner parties, definitely look into the getting this book. It is filled with delicious recipes!!

Thank you, Marie Claire!

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