Smoked Salmon & Pea Fritters

Smoked Salmon & Pea Fritters
Photo by Scott Phillips


  • 1 cup sour cream
  • 1 cup frozen peas (about 5 oz.)
  • 2 Tbs. capers, drained, rinsed, and roughly chopped
  • ¼ lb. smoked salmon, cut into ¼-inch dice (about ¾ cup)
  • 2 tsp. baking powder
  • Kosher salt
  • ¼ tsp. ground white pepper
  • + 5 more ingredients
    • 1 bunch scallions, thinly sliced (white and green parts kept separate)
    • 2 large eggs
    • ¾ cup whole milk
    • 5-½ oz. (1-¼ cups) all-purpose flour
    • 1-½ cups vegetable oil

Position a rack in the center of the oven and heat the oven to 200°F. In a medium bowl, mix the sour cream with the scallion greens and capers. In a large bowl, whisk the eggs until frothy. Whisk in the milk. Stir in the salmon, peas, and the white parts of the scallions. Add the flour, baking ...

View full recipe at Fine Cooking


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