I love a good fritter! You can basically make fritters out of almost any combination of ingredients. I've made Mushroom, Lentil and Goat Cheese Fritters for a vegetarian cocktail party. My Thai Corn Fritters were the appetizer of choice at an intimate wedding anniversary a few years ago. And just last week, I made my son Pete these Salmon and Potato Fritters for his lunch. Basically, I took our dinner the night before and re-created it as a baby-friendly fritter.
I posted a pic of the frying fritters on my Instagram page and even though they were meant for a baby's lunch, plenty of adults were asking for the recipe! I realized that these fritters could be used in so many ways, and enjoyed any time of the day. They're a great baby lunch on their own because they're the perfect balance of protein, starch and vegetables. But I can also see adding a little dollop of chive sour cream for a fancy cocktail party bite. And if you made a bigger version, they'd be an amazing brunch entree with a poached egg and a little hollandaise on top.
To make this super easy to do, even with a baby on my hip, I use a small portion scoop to drop evenly sized fritters directly into the pan. It's one of my favorite kitchen tools and worth getting one in every size, especially if you bake a lot. Or make fritters as much as I do!
I hope you enjoy these as much as Pete and I. Let me know if you have any fritter-making questions!
Salmon and Potato Fritters
6 ounces cooked salmon, flaked
1 baked potato, skin removed and smashed
1 cup frozen mixed vegetables, thawed
1/2 cup bread crumbs
1 large egg, slightly beaten
Canola oil, for pan-frying
1. Place the salmon, potato, vegetables, bread crumbs and egg in a mixing bowl. Season with salt and pepper. Mix together until the vegetables and salmon are evenly distributed.
2. Heat a wide saute pan over medium heat. Once hot, add enough canola oil to lightly coat the pan.
3. Divide the salmon mixture into 1 inch balls.
4. Add the balls to the pan and flatten slightly with a spatula.
5. Cook on the first side until browned and crispy on the bottom.
6. Flip and flatten again. Cook until browned and crispy.