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Zucchini fritters with cold-smoked salmon recipe
Zucchini fritters with cold-smoked salmon recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Simplistic yet vibrant recipe, ideal for any occasion with a touch of sophistication.
Ingredients:
  • 2 x 100g pkts Premium Cold Smoked Salmon
  • 2 (about 300g) zucchini, coarsely grated
  • 400g Crème Royale potatoes, peeled, coarsely grated
  • 3 spring onions, thinly sliced
  • 1 egg, lightly whisked
  • 40.00 ml plain flour
  • Vegetable oil, to shallow-fry
  • 160g sour cream
  • Lemon zest, to serve
  • Dill sprigs, to serve
Instructions:
  • 1. Chop the salmon into small pieces. 2. Squeeze out and discard the excess liquid from the zucchini. 3. In a bowl, mix together the zucchini, potato, spring onion, egg, and flour. 4. Season the mixture and gently combine with your hands until well mixed.
  • Heat a generous amount of oil in a large frying pan over medium heat. Spoon heaped tablespoons of the zucchini mixture into the pan and press gently with a spatula to create 4cm discs. Cook for about 3 minutes on each side until fritters are crispy and golden brown. Place on a paper towel-lined plate.
  • Place the fritters beautifully on a platter and generously top them with sour cream, smoked salmon, lemon zest, and fresh dill. Season to perfection before serving.

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