- Vegetable oil for frying
- 1½ cup all-purpose flour
- 2 teaspoon curry powder
- 3 teaspoon baking powder
- 2 teaspoon salt
- 1 cup cold water
- 2 cup 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.