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Curried Smoked Salmon Fritters with Mango Aioli


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Curried Smoked Salmon Fritters with Mango Aioli


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3 Ratings3 Ratings3 Ratings3 Ratings3 Ratings (3 Ratings)
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Curried Smoked Salmon Fritters with Mango Aioli


  • Ready Time : 0 min



  • Vegetable oil for frying
  • 1½ cup all-purpose flour
  • 2 teaspoons curry powder
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup cold water
  • 2 cups finely diced smoked salmon (the size of corn kernels)
  • 1 cup finely diced red pepper
  • 1 cup finely diced yellow pepper
  • 1 jalapeño, in brunoise (very finely diced, ⅛-inch)
  • ½ cup thinly sliced scallions


Fill a deep fryer with vegetable oil and preheat to 375° F. Line a large plate with paper towels. In a mixing bowl, whisk together flour, curry powder, baking powder, and salt. Whisk in water slowly to avoid lumps.Stir in smoked salmon, red and yellow peppers, jalapeños, and scallions. Cover and let rest in the refrigerator for 20 minutes. Using two spoons, form quenelles (small football shapes), and carefully place into the hot oil. Cook until golden brown, approximately 2 to 3 minutes. While they are frying, make sure you “make them swim” by carefully moving them around with a slotted spoon or a kitchen spider. Transfer to the lined plate to drain well. Pat dry with paper towels.

Arrange fritters on a serving platter and serve immediately with Mango Aioli.


About Chef David Kolotkin


Chef David Kolotkin, executive chef of The Prime Grill in New York City. His love for cooking didn’t sprout in a commercial kitchen. They were born in his childhood home, enjoying his mother’s delicious home-cooked meals and bonding moments with his parents in the kitchen. There, his deep respect for food grew, leading to his illustrious culinary career.

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