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I’ve got the perfect yummy, light dish for the hot days of summer we’ve been experiencing lately … Smoked Trout Fritters. In fact, here in Charlotte, I think yesterday was the first day that temps didn’t hit the 90s in over 3 weeks! Phew.
So, I thought a big salad for dinner would do us some good, and this was a salad with plenty of flavor thanks to the yummy Smoked Trout and Buttermilk Fritters I put on top. And let’s not forget the Buttermilk Dill dressing as a final touch … it was so good that my 15-year-old quickly went back for seconds!
What’ve you been enjoying for dinner lately in this heat?
What are Fritters?
A fritter is typically defined as any variety of fried food, generally consisting of small pieces of meat, veggies, fruit, or dough.
Substitution Options for Smoked Trout Fritters
If you can’t find a pack of smoked trout at your store you could always substitute smoked salmon (either hot smoked or cold smoked). I always feel like those two are pretty interchangeable when it comes to dips, cracker (or even deviled egg) toppings, and the like.
Do You Eat the Skin of Smoked Trout?
When making these smoked trout fritters, be sure to remove the skin before cooking.
Featured Comment
These are AMAZING. SO good. I also put fresh dill in the fritters.
Other Fritter Recipes You Might Enjoy
Smoked Trout and Buttermilk Fritters
Ingredients
For the Smoked Trout Fritters
- 3/4 cup whole grain cornmeal ( finely ground)
- 1/4 red onion (finely diced (plus extra for salad garnish))
- 3/4 teaspoon baking powder
- 1/3 cup buttermilk ((the real thing is as thick as yogurt!))
- 1 egg
- 1/2 cup frozen corn kernels (no need to defrost, or fresh)
- 8 ounces smoked trout fillet (skin removed and roughly chopped)
- olive oil (for cooking)
- salt and pepper (to taste)
For the Buttermilk Dill Dressing + Salad
- 1/3 cup sour cream
- 1/4 cup buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- 1 clove garlic (minced)
- spinach (or lettuce, for serving)
Instructions
For the Smoked Trout Fritters
- In a large bowl whisk together the cornmeal, red onion, and baking powder. Make a well (hole) in the center and pour in the buttermilk and egg.
- Stir the batter with a fork until well combined. Carefully fold in the corn and the trout.
- Heat a thin layer of olive oil over medium heat in a large cast iron skillet. Drop in equal sized spoonfuls of batter (I used an ice cream scoop and got 8 fritters) and flatten with a spatula. Cook in batches until golden brown, 3 to 5 minutes per side. (See notes about cooking temperature.)
- Sprinkle with salt and pepper and set aside.
For the Buttermilk Dill Dressing
- Blend together the sour cream, buttermilk, lemon juice, dill, and garlic until smooth.
- Add lettuce or spinach to large bowls, top with the fritters, dressing, additional diced red onion, salt & pepper, and serve.
Notes
We recommend organic ingredients when feasible.
Thanks for the idea! I’ll try making a dairy- and corn-free version for my youngest with food allergies.
I get fish every month from Sitka Salmon Shares. I had some smoked sablefish in the freezer from them so that’s what I used. These were great. Thinking next time I might kick them up a bit by adding some chopped jalapenos to the fritters.
These are AMAZING. SO good. I also put fresh dill in the fritters.
Can we use white vinegar as a substitute for buttermilk?
You would need to add milk with the white vinegar if you’re going to sub it for the buttermilk. – Nicole
Mmm – this looks great. And I’ve got buttermilk to use up :)