June  5, 2020
0 Ratings
Photo by Kyle
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4-6
Author Notes

Fluffy and fresh trout fritters work amazingly well with this lusciously seasoned aioli and a bright perk of lemon. I love to serve these with an ice cold cucumber gin fizz. —Scout

What You'll Need
  • 1 tin Scout Rainbow Trout with Dill
  • 1 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • salt to taste
  • 2 cups High temp oil
  • 1/2 cup Aioli
  • Dills Sprigs to garnish
  • Lemon wedges to garnish
  1. Drain trout and save liquid
  2. In a stainless steel bowl, mix together trout, flour, baking powder, baking soda, salt and one egg. Mix together gently.
  3. Heat high temp cooking oil in a high sided pot and bring to 300 degrees (you can test this by dropping a small bit of batter as a test)
  4. Fry fritters in small batches by dropping them into the oil with two spoons. Turn them as they become a golden brown on each side.
  5. Drain on a piece of paper towel and lightly season, Serve with some Aioli with the reserved liquid swirled into the top

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