Tried this for brunch this morning - very good. I put my cast iron skillet on the grill and made these up outside, now my house doesn't smell like fritters!!!
I've been going thru so many magazines, I can't say where this came from to give credit.
* Exported from MasterCook *
Smoked Salmon & Pea Fritters with Scallion Sour Cream
1 cup sour cream
1 bunch scallions -- thinly sliced (white and green parts kept separate)
2 Tbs. capers -- drained, rinsed, and roughly chopped
2 large eggs
¾ cup whole milk
¼ lb smoked salmon -- cut into ¼" dice (about 3/4cup)
1 cup frozen peas (about 5 oz.)
5 ½ oz. (1¼ cups) all-purpose flour
2 tsp. baking powder
Kosher salt
¼ tsp. ground white pepper
1 ½ cups vegetable oil
Position a rack in the center of the oven and heat the oven to 200°F.
In a medium bowl, mix the sour cream with the scallion greens and capers.
In a large bowl, whisk the eggs until frothy. Whisk in the milk.
Stir in the salmon, peas, and the white parts of the scallions. Add the flour, baking powder. 1/2 tsp. kosher salt and the white pepper to the egg mixture and whisk till well combined.
Pour the oil into a 10-inch skillet that's 2 inches deep (the oil should be about 1/2 inch deep) and heat over medium-high heat until shimmering hot. (A good way to tell if the oil is hot enough is to drop a 1 -inch cube of bread in the oil; it should turn golden brown in about 30 seconds.)
Add the batter to the oil one heaping tablespoon at a time. Cook the fritters in batches of six (don't crowd the pan) until golden brown on the first side, 2 to 3 minutes. Using a slotted spatula or spoon, turn and cook until the second side is golden brown, about 2 minutes.
Transfer the fritters to a rimmed baking dish lined with paper towels and keep warm in the oven. Continue to cook the remaining fritters. Serve hot with the scallion sour cream. I also served these with Asian Sweet Chili Sauce
Yields about 18 fritters.
I've been going thru so many magazines, I can't say where this came from to give credit.
* Exported from MasterCook *
Smoked Salmon & Pea Fritters with Scallion Sour Cream
1 cup sour cream
1 bunch scallions -- thinly sliced (white and green parts kept separate)
2 Tbs. capers -- drained, rinsed, and roughly chopped
2 large eggs
¾ cup whole milk
¼ lb smoked salmon -- cut into ¼" dice (about 3/4cup)
1 cup frozen peas (about 5 oz.)
5 ½ oz. (1¼ cups) all-purpose flour
2 tsp. baking powder
Kosher salt
¼ tsp. ground white pepper
1 ½ cups vegetable oil
Position a rack in the center of the oven and heat the oven to 200°F.
In a medium bowl, mix the sour cream with the scallion greens and capers.
In a large bowl, whisk the eggs until frothy. Whisk in the milk.
Stir in the salmon, peas, and the white parts of the scallions. Add the flour, baking powder. 1/2 tsp. kosher salt and the white pepper to the egg mixture and whisk till well combined.
Pour the oil into a 10-inch skillet that's 2 inches deep (the oil should be about 1/2 inch deep) and heat over medium-high heat until shimmering hot. (A good way to tell if the oil is hot enough is to drop a 1 -inch cube of bread in the oil; it should turn golden brown in about 30 seconds.)
Add the batter to the oil one heaping tablespoon at a time. Cook the fritters in batches of six (don't crowd the pan) until golden brown on the first side, 2 to 3 minutes. Using a slotted spatula or spoon, turn and cook until the second side is golden brown, about 2 minutes.
Transfer the fritters to a rimmed baking dish lined with paper towels and keep warm in the oven. Continue to cook the remaining fritters. Serve hot with the scallion sour cream. I also served these with Asian Sweet Chili Sauce
Yields about 18 fritters.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com