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Corny Salmon Fritters
Recipes
Corny Salmon Fritters
24 servings
35 minutes total

Ingredients

  • 1 cup canola oil
  • 1 cup frozen corn kernels
  • 1 fresh jalapeño pepper
  • 8 oz fresh salmon fillet, skin removed
  • 1 (8.5 oz) box corn muffin mix
  • ½ cup sour cream
  • 1 large egg
  • 1 tablespoon seafood seasoning
  • Rémoulade sauce (optional for serving)

Steps

    1. Place oil in large cast-iron skillet on medium and heat to 350°F (3–4 minutes). Thaw corn. Chop jalapeño finely, removing membranes and seeds if desired.
    2. Place salmon in food processor bowl (wash hands) and pulse into small pieces. Combine salmon, corn, jalapeños, corn muffin mix, sour cream, egg, and seafood seasoning in large bowl; mix until well blended.
    3. Scoop rounded tablespoons of batter into oil (in batches); fry 2–3 minutes on each side until golden and 145°F. Transfer to paper towel–lined baking sheet. Serve warm with rémoulade sauce, if using.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄24 recipe serving: Calories 80, Total Fat 3.5g, Sat Fat 1.5g, Trans Fat 0g, Chol 20mg, Sodium 180mg, Total Carb 9g, Fiber 0g, Total Sugar 2g, (Incl. 2g Added Sugars), Protein 3g, Vitamin D 6%, Calc 2%, Iron 0%, Potassium 2%