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posted: 9/18/2013 6:04 AM

Curried Salmon and Roasted Corn Fritters with Greek Yogurt Sauce

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  • Dan Rich of Elgin prepared curried salmon fritters and a salad for his Cook of the Week Challenge exercise that required the ingredients canned salmon, red pepper, farro and grapes.

       Dan Rich of Elgin prepared curried salmon fritters and a salad for his Cook of the Week Challenge exercise that required the ingredients canned salmon, red pepper, farro and grapes.
    Patrick Kunzer | Staff Photographer

 

Fritters

1 large ear fire roasted sweet corn (1 cup)

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1 large roasted red pepper

1½ cups flour

3 eggs

1 tablespoon kosher salt

¼ teaspoon black pepper

1 tablespoon canola oil

¼ teaspoon smoked paprika

¼ teaspoon garlic powder

1 tablespoon Panang curry paste

1 medium sized jalapeño, seeded and finely diced

1½ cups cleaned and diced scallions

1 can (14.75 ounces) pink salmon

6 cups oil, for frying

Yogurt sauce

½ lemon, juiced and seeded

½ cup Greek yogurt

1 splash hot pepper sauce

1 tablespoon salt

¼ teaspoon black pepper

½ peeled and seeded cucumber, diced

1 tablespoon finely chopped fresh dill

Use a knife to remove the corn from the cob. Remove skin from red pepper, seed and dice. Put corn and pepper in large mixing bowl with flour, eggs, salt, pepper, oil, paprika, garlic powder and curry paste. Add jalapeño and scallions.

Remove salmon from can, run under cold water to remove fat, skin and bones. Add salmon to mixture. Allow to chill in refrigerator for 15 minutes.

Add oil to small Dutch oven, heat to 375 degrees. Remove fritter batter from fridge. Form 3-ounce balls (slightly bigger than a golf ball) and fry 3 to 4 at a time until cooked through and golden brown (fritters will take 6-8 minutes or until they float). Remove from oil. Place on cookie sheet with paper towels to absorb the excess oil. Lightly salt.

For the sauce: Mix all ingredients and chill before serving. Serve with Fire Roasted Red Pepper and Grape Salad and Farro Varnishkas.

Serves four to six.

Dan Rich

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