Zucchini & Salmon Fritters
If you have a garden — or friends with gardens — chances are you may be swimming in zucchinis every summer. Zucchini — or courgette to the Brits — gets a bad rap as the backyard veggie everyone is trying to give away. But it's a nutritious, versatile summer squash that has so many uses. Spiralize it into low-carb zoodles as a fresh replacement for pasta. Grate it and freeze it to use all year in soups, stews, and zucchini bread. Chop it into ratatouille. Grill it on the barbecue or bake it with tomato sauce, cheese and pizza toppings.
Or here's a quick, delicious, and inexpensive meal featuring grated zucchini and a can of salmon.
Ingredients
1 can salmon, liquid drained
1 medium zucchini, grated
2 tablespoons cooking onion, finely chopped
1 tbsp psyllium husk
1 egg
1 tsp salt
½ tsp pepper
Butter – for frying
Homemade tartar sauce
1 tablespoon mayonnaise
1 tablespoon high fat Greek yogurt
2 tsp horseradish
1 large dill pickle, minced
1 tablespoon minced green onion
½ tablespoon minced fresh dill (optional)
2 tsp apple cider vinegar
In a large bowl, combine salmon, grated zucchini, minced onion, psyllium, egg, salt, and pepper. Stir well with a wooden spoon until all ingredients, particularly salmon, are completely distributed. Set aside while you make tartar sauce.
In a separate bowl, combine mayonnaise, yogurt, and horseradish. Add chopped green onion, pickle, dill, vinegar, salt and pepper. Mix well.
Melt butter in a frying pan on medium heat. With the wooden spoon drop clumps of fritter mixture (about 1/3 of a cup each) into the pan. Press fritter lumps flat with the spoon, but pat together any fraying edges to make nice round fritters. Cook until golden on one side, then flip.
When cooked, keep fritters warm in a 90 C (200 F) oven while you cook all the batter. Serve with tartar sauce and a side salad or vegetable crudités.
Makes about 10 fritters about 3.5” in diameter — serves four or five people, two fritters each.