RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Salmon - dairy
3/4 pound fresh salmon fillet, cooked (or 1 large can red salmon, well drained) 1 egg 1/2 cup milk 3/4 cup all purpose flour 1/2 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon pepper Oil for frying Lemon wedges Remove skin and bones from salmon, and separate into flakes with a fork. Set aside. In a separate bowl, whisk together the egg and milk. Add flour, baking powder, salt and pepper and whisk together until just blended. Pour batter over the reserved salmon and stir gently to mix. Heat 1/8-inch oil in a large skillet over medium heat. Pour batter, 1/4 cup for each latke, into the hot oil. Raise heat to medium-high and cook latkes for about 3 minutes until nicely browned and crisp. Turn the latkes over and cook until the second side is crisp and browned, about 2 minutes. Repeat until remaining batter is used up, adding more oil as needed. Drain on paper towels, and serve warm with lemon wedges. These are also very good with a chunky tomato sauce. Makes 12 servings. Source: PHILADELPHIA INQUIRER, 12/16 "New ideas enliven traditional latkes" By Ethel G. Hofman
