Wild Pink Salmon Fritters | Typhanie Cooks

Typhanie Cooks

Name: Wild Pink Salmon Fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Cebollitas Bunch; Napoleon Co. Grille Garlic Cloves; Scallion; McCormick Gourmet™ Organic Thyme Leaves; Grace Hot Pepper Sauce, Caribbean Curry, Scotch Bonnet; Green Bell Pepper; Hot House Red Bell Peppers; Zatarain's Crawfish, Shrimp & Crab Boil; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; Talking Rain AQA Water, 9.5 pH

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Wild Pink Salmon Fritters

Serves 420 mins prep15 mins cook

These Jamaican-style fritters are made with tinned pink salmon and a blend of fresh ingredients for a delicious twist. They're fast to prepare, making them a convenient option for any meal.

0 servings

What you need

onion

garlic clove

scallion

thyme leaves

Grace Hot Pepper Sauce, Caribbean Curry, Scotch Bonnet

scotch bonnet pepper

green bell pepper

red bell pepper

tsp seafood seasoning

tsp salt

tsp black pepper

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

water

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Instructions

Step 1: Heat 1 tbsp of oil in a pan over medium heat. Sauté the freshly chopped seasonings and aromatics in the pan for about 1 minute.
Step 2: Add the pink salmon to the pan and combine everything well. Season with seafood seasoning, salt, and pepper, and when warmed through, set aside to cool.
Step 3: To a bowl, combine the flour and baking powder. Add the sautéed salmon to the flour and incorporate everything well.
Step 4: Add water a little bit at a time and mix until you get a consistency similar to a thick pancake batter.
Step 5: Coat the bottom of a skillet with oil and heat over medium heat. Scoop large spoonfuls of the batter into the pan and fry in batches on both sides until the fritters are golden brown.
Step 6: Cool on a wire rack, serve warm, and enjoy!

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