Salmon And Corn Fritters Food

SALMON AND CORN CAKES

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.

SALMON AND CORN FRITTERS

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.

SALMON AND CORN FRITTERS

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.

SALMON RICE FRITTERS

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.

CORN FRITTERS WITH SMOKED SALMON

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 CHOWDER

Steps:

• Melt butter in a large straight-sided skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until translucent, about 2 minutes. Add flour; cook 30 seconds. Stir in clam broth, 1 cup water, and potatoes. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, 10 to 12 minutes. Meanwhile, cut salmon into 2-inch pieces and corn into 1-inch rounds.
• Add salmon and corn to skillet. Cook, covered, stirring once, until salmon is opaque and corn is crisp-tender, about 3 minutes. Remove from heat. Stir in cream and basil. Serve, sprinkled with basil leaves and pepper.

SHRIMP AND CORN FRITTERS

Steps:

• Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.
• Whisk flour, baking powder, Old Bay seasoning, and ½ tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
• Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop ¼-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.