Crispy Salmon Potato Fritters with Paprika Mayo

Crispy Salmon and Potato Fritters with Quick Paprika Mayo

Category: Appetizers
Servings: 20 fritters

Ingredients:

Instructions:

1. Prepare the Salmon and Potato Mixture:
   Begin by cooking the potatoes until soft. Once they’re cooked, let them cool slightly before mashing them until smooth. Place the mashed potatoes in a large mixing bowl.

   Next, finely chop the smoked salmon with a sharp knife, ensuring it’s finely minced so it integrates well with the potatoes. Add the chopped salmon to the mashed potatoes. Using your hands, mix everything thoroughly until the mixture is evenly combined.

2. Flavor the Mixture:
   Grate the zest of one lime directly into the mixture to infuse a zesty freshness. Season with a pinch of black pepper, and continue to mix the ingredients until a uniform consistency is achieved.

3. Shape the Fritters:
   Take a small portion of the mixture and shape it into a ball, roughly 20 grams each. You should be able to form about 20 fritters from the mixture. Place them on a tray and refrigerate them for at least 30 minutes to help them firm up, making them easier to handle during frying.

4. Prepare the Quick Paprika Mayo:
   While the fritters chill, start working on the sauce. In a tall container, combine the soy milk and apple cider vinegar. Whisk them together until the mixture thickens into a creamy consistency, resembling a basic mayonnaise texture. Season with a pinch of salt to taste.

   Transfer the mayo into a small bowl and stir in the sweet paprika. This will add a beautiful color and a mild, smoky flavor to your mayo, making it the perfect accompaniment to the fritters.

5. Bread the Fritters:
   Now, prepare the breading for the fritters. Finely chop the wild fennel and thyme to infuse the fritters with aromatic herbs.

   In a separate bowl, crack the two eggs and whisk them until smooth, adding a pinch of black pepper for flavor.

   Take the chilled fritters out of the refrigerator. Dip each one first into the beaten egg mixture, ensuring they are fully coated, and then roll them in the panko breadcrumbs. Make sure each fritter is completely covered in the breadcrumbs for a crispy, golden crust.

6. Fry the Fritters:
   In a large, deep saucepan, heat the peanut oil to around 160-170°C (320-340°F). A kitchen thermometer is essential for checking the oil’s temperature and ensuring that it’s hot enough to fry the fritters without absorbing too much oil.

   Fry the fritters in batches, being careful not to overcrowd the pan, as this could lower the temperature of the oil. Each batch should cook for about 2 minutes or until golden brown and crispy on the outside.

7. Drain and Serve:
   Once the fritters are golden and crispy, use a slotted spoon to remove them from the oil, and transfer them to a tray lined with paper towels to drain any excess oil.

8. Serve with Paprika Mayo:
   Serve the crispy salmon and potato fritters hot with the quick paprika mayo on the side. These fritters make a perfect appetizer or snack, bursting with savory flavors and a crunchy, satisfying texture.

Enjoy these delicious fritters at your next gathering or as a special treat!