Makes about 20 fritters Difficulty
1/2 cup gf sour cream 1/2 cup mascarpone 1/3 cup chopped red onion 2 eggs 1/4 lb. smoked salmon, cut into small pieces 1 cup fresh corn kernels (you can use frozen corn) 1-1/4 cups gf flour 2 teaspoons baking powder 1/2 teaspoon Kosher salt 1/4 teaspoon fresh ground pepper Vegetable or canola oil for frying
Heat oven to 250 degrees F. In a small bowl, mix together sour cream, mascarpone and onions. In a large bowl, whisk eggs until blended. Add salmon, corn, flour, baking powder, salt, pepper and egg mixture and whisk until well blended. Stir in the sour cream mixture until blended. Batter should be sticky but not thin. Pour about 2" oil in a large heavy skillet over medium-high heat and heat to about 300 degrees F. Add about a spoonful of batter to the hot oil leaving enough room so the fritters do not touch in the skillet. Let fry until golden on one side, about 2-3 minutes, then turn each fritter over and brown the other side. Remove fritters to a paper towel covered plate and keep warm in the oven while you fry the remaining fritters. Serve fritters immediately.
You can serve fritters with seafood sauce, a gf tartare sauce or alone.