Crispy Potato Salmon Fritters
Elevate your next meal with these delightful Crispy Potato Salmon Fritters! Perfectly combining the rich, flaky texture of canned salmon with the comforting goodness of potatoes, these patties are seasoned with fresh herbs and spices to create a flavorful bite. Ideal as an appetizer or a main course, they can be served with a tangy dipping sauce or a fresh salad. Easy to make and packed with protein, these fritters are sure to become a family favorite!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Canned salmon
1 (14.75 ounce, drained and flaked)
Eggs
2 (beaten)
Garlic and herb seasoned dry bread crumbs
1/4 cup (none)
Dry potato flakes
1/4 cup (none)
Onion
1 (medium, minced)
Garlic clove
1 (minced)
Dried dill weed
1/4 teaspoon (none)
Celery salt
1/4 teaspoon (none)
Salt and pepper
to taste (none)
Olive oil
2 tablespoons (for cooking)
Instructions
1
In a large mixing bowl, combine the drained and flaked salmon, beaten eggs, garlic and herb seasoned bread crumbs, dry potato flakes, minced onion, minced garlic, dried dill weed, celery salt, and a sprinkle of salt and pepper. Mix until all ingredients are well incorporated.
2
Using your hands, form the mixture into 2-inch balls and then gently flatten each ball to create patties that are about 1/2 inch thick.
3
In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, carefully place the patties in the skillet, making sure not to overcrowd the pan.
4
Cook the patties in batches for about 5 minutes on each side or until they are golden brown and crispy.
5
Remove the patties from the skillet and place them on a paper towel to drain any excess oil before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Potato Salmon Fritters?
They are savory patties made from canned salmon, potato flakes, and bread crumbs, seasoned with herbs and fried until golden and crispy.
What kind of salmon is needed for this recipe?
The recipe calls for one 14.75 ounce can of salmon, which should be drained and flaked before mixing.
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon that has been cooked and flaked, though canned salmon is used here for convenience and texture.
What serves as the binder in these fritters?
Two beaten eggs and a combination of bread crumbs and dry potato flakes act as the binding agents to hold the patties together.
Why are dry potato flakes used in the recipe?
Dry potato flakes provide a comforting potato flavor and help create a light, crispy texture when fried.
What seasonings are included in the fritters?
The mixture is seasoned with minced onion, minced garlic, dried dill weed, celery salt, and standard salt and pepper.
How do I prepare the salmon before mixing?
You should drain the liquid from the can and flake the salmon meat with a fork to ensure there are no large chunks.
What type of bread crumbs should I use?
The recipe specifically recommends garlic and herb seasoned dry bread crumbs for extra flavor.
How do I form the fritter patties?
Form the mixture into 2-inch balls using your hands, then gently flatten them until they are about 1/2 inch thick.
What is the best way to cook the fritters?
Fry them in a medium skillet with olive oil over medium heat until they reach a golden brown color.
How much olive oil is required for frying?
The recipe suggests using 2 tablespoons of olive oil for cooking the patties in the skillet.
How long does each side of the fritter need to cook?
Each patty should be cooked for approximately 5 minutes per side or until they are crispy.
Should I cook all the fritters at once?
It is best to cook the patties in batches to avoid overcrowding the pan, which ensures they fry properly.
How do I remove excess grease after frying?
Once cooked, place the fritters on a paper towel to drain any excess olive oil before serving.
What should I serve with these salmon fritters?
They pair perfectly with a tangy dipping sauce, such as tartar or remoulade, or a fresh side salad.
Are these fritters considered a main course or an appetizer?
They are versatile and can be served either as a protein-packed appetizer or as a main course for dinner.
Can I make these fritters gluten-free?
Yes, you can substitute the bread crumbs with gluten-free bread crumbs and ensure your potato flakes are certified gluten-free.
Can I air fry these instead of skillet frying?
Yes, you can air fry them at 375 degrees Fahrenheit for about 10-12 minutes, flipping halfway through for crispiness.
How many ingredients are in this recipe?
There are a total of 10 ingredients, including the salmon, eggs, binders, vegetables, and seasonings.
Is the onion cooked before adding it to the salmon?
No, the onion is minced and added raw to the mixture; it cooks inside the patty while frying.
Can I freeze the cooked salmon fritters?
Yes, you can freeze them in an airtight container for up to 3 months. Reheat in an oven or skillet to restore crispness.
What if my mixture is too wet to form patties?
If the mixture is too wet, you can add an extra tablespoon of bread crumbs or potato flakes to help it firm up.
Can I use tuna instead of salmon?
Yes, canned tuna is a great alternative and follows the same preparation steps as the salmon version.
Is fresh garlic required?
The recipe calls for 1 minced garlic clove, but you can use garlic powder if fresh is unavailable.
How do I know when the oil is hot enough?
The oil is ready when a small drop of the mixture sizzles immediately upon contact with the pan.
Can I add cheese to the fritter mixture?
Yes, adding a small amount of parmesan or shredded cheddar can add a nice depth of flavor.
Are these fritters spicy?
As written, they are savory rather than spicy. You can add red pepper flakes or cayenne if you prefer heat.
How many fritters does this recipe typically yield?
Depending on the exact size, this recipe usually yields approximately 8 to 10 two-inch patties.
Is it okay to use dried herbs?
Yes, the recipe specifically uses dried dill weed, which provides a consistent flavor throughout the mixture.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture and keep it refrigerated for a few hours before forming and frying the patties.