Ok-- the recipes that the world has ben waiting for: Curried Salmon and Roasted Corn Fritters with Greek Yogurt Sauce For the fritters • 1 large ear fire roasted sweet corn (1 cup) • 1 large roasted red pepper • one and one half cup flour • three eggs, • 1 tablespoon kosher salt • ¼ teaspoon black pepper • 1 tablespoon canola oil • ¼ teaspoon smoked paprika • ¼ teaspoon garlic powder • 1 tablespoon panang curry paste • 1 medium sized jalapeno, seeded and finely diced • 1 ½ cups cleaned and diced scallions • 1 14.75 ounce can pink salmon • 48 ounces frying oil Roast sweet corn and red pepper. Use a knife to remove the corn from the cob. Remove skin from red pepper, seed and dice. Put in large mixing bowl with flour, eggs, salt, pepper, oil, paprika, garlic powder, and curry paste. Add jalapeno and scallions. Remove salmon from can, run under cold water to remove fat, skin and bones. Add salmon to mixture. Allow to chill in refrigerator for 15 minutes. Add oil to small dutch oven, heat til 375 Fahrenheit. Remove fritter batter from fridge. Form 3-ounce balls (slightly bigger than a golf ball) and fry 3-4 at a time until cooked through and golden brown (fritters will take 6-8 minutes or until they float). Remove from oil. Place on cookie sheet with paper towels to absorb the excess oil. Lightly salt. For the yogurt sauce • ½ lemon, juiced and seeded • 1/2 cup greek yogurt • 1 shake Tabasco • 1 tablespoon salt • ¼ teaspoon black pepper • ½ peeled and seeded cucumber, diced • 1 tablespoon finely chopped fresh dill Mix all ingredients and let chill before serving
Posted on: Wed, 18 Sep 2013 16:01:30 +0000
Trending Topics
Recently Viewed Topics
© 2015