Zucchini Fritters with Smoked Salmon
Zucchini Fritters with Smoked Salmon are crispy vegetable fritters topped with sour cream, smoked salmon, lemon zest, and fresh dill.They're quick to prepare and perfect for brunch or lunch.Serve warm for the best flavor and texture
Ingredients
- 2 100g packages cold-smoked salmon, coarsely chopped
- 2 medium zucchini about 300g, coarsely grated
- 400 g potatoes peeled and coarsely grated
- 3 spring onions thinly sliced
- 1 large egg lightly beaten
- 2 tablespoons plain flour
- Vegetable oil for shallow frying
- ⅔ cup sour cream
- Lemon zest for garnish
- Fresh dill sprigs for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Coarsely chop the smoked salmon and set aside.
- Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the zucchini, grated potato, spring onions, egg, and flour. Season with salt and pepper and mix gently until evenly combined.
- Heat enough vegetable oil in a large frying pan to cover the base by about 5 mm over medium heat.
- Working in batches, spoon heaped tablespoons of the mixture into the pan and gently flatten into 4 cm rounds.
- Cook for about 3 minutes per side or until the fritters are golden brown and crisp.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- Arrange the Zucchini Fritters with Smoked Salmon on a serving platter.
- Top each fritter with a dollop of sour cream, pieces of smoked salmon, lemon zest, and fresh dill.
- Serve immediately while warm
Notes
- Greek yogurt can replace sour cream for a lighter topping.
- Sweet potato may be substituted for regular potatoes.
- Garnish with capers for extra flavor.
- Best served immediately for maximum crispness.