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Prep time
10 minutes
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Cook time
20 minutes
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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
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Ingredients
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1 tin
Scout Rainbow Trout with Dill
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1 cup
All Purpose Flour
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1 teaspoon
Baking Powder
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1/4 teaspoon
Baking Soda
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salt
to taste
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2 cups
High temp oil
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1/2 cup
Aioli
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Dills Sprigs to garnish
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Lemon wedges to garnish
Directions
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Drain trout and save liquid
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In a stainless steel bowl, mix together trout, flour, baking powder, baking soda, salt and one egg. Mix together gently.
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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)
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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.
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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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