Salmon and Corn Fritters
Perfectly golden and irresistibly crispy, these Salmon and Corn Fritters combine pantry staples like canned salmon and corn kernels with fresh herbs and vibrant aromatics for a quick and flavorful meal. Each fritter is packed with protein and seasoned to perfection with hints of garlic, dill, and green onion, making them an ideal choice for a light dinner, a satisfying appetizer, or even brunch. With just 15 minutes of prep time, this recipe is as easy as it is delicious. Serve these savory delights with a dollop of sour cream or Greek yogurt and a squeeze of lemon for a fresh, tangy finish that complements their rich flavors. Perfect for busy weeknights and sure to impress at gatherings, these fritters are a versatile and mouthwatering way to elevate simple ingredients.
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Recipe Information
Ingredients
- 200 grams canned salmon
- 150 grams corn kernels (fresh, canned, or frozen)
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 60 milliliters milk
- 2 green onions (finely chopped)
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil (for frying)
- 4 lemon wedges (for serving)
- 120 grams sour cream or Greek yogurt (optional, for serving)
Instructions
Drain the canned salmon and place it in a large mixing bowl. Use a fork to flake it into small pieces.
If using frozen corn, thaw it beforehand. Add the corn kernels to the mixing bowl with the salmon.
In a separate bowl, combine the all-purpose flour and baking powder. Stir well to evenly distribute the baking powder.
Add the flour mixture to the salmon and corn, then mix gently to coat the salmon and corn in the dry ingredients.
In another bowl, whisk together the eggs and milk until smooth. Pour this wet mixture into the salmon mixture and stir until just combined. Be careful not to overmix.
Fold in the chopped green onions, fresh dill, garlic powder, salt, and black pepper.
Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is hot, spoon 2 tablespoons of the batter for each fritter into the pan, pressing lightly to flatten.
Cook the fritters for 2-3 minutes per side or until golden brown and crispy. Work in batches if necessary, adding more olive oil as needed.
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
Serve the fritters warm with lemon wedges on the side and a dollop of sour cream or Greek yogurt, if desired.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.4 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 30.9 mcg | 154% | |
| Calcium | 483 mg | 37% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2020 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
