Corn and Smoked Salmon Fritters

1 sweet red pepper, chopped
1 1/2 c. frozen corn
6 oz. smoked salmon, chopped
5 T. flour
Freshly ground black pepper
3 eggs, lightly beaten
4 egg whites, stiffly beaten
3 T. olive oil

Heat 1 T. oil in a saute pan. Add the red pepper and frozen corn to the saute pan and cook until lightly charred. Turn off heat and cool slightly. In a bowl, combine the peppers, corn, flour, smoked salmon and pepper. Stir in the whole eggs then fold in the beaten egg whites.
Heat the remaining 2 T. oil in the saute pan over medium-high heat. Drop batter by heaping tablespoons into the pan. Cook until lightly browned on each side.

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