Salmon Poppers with Squash Fritters and Coconut Orange Dipping Sauce

Main Ingredients
cheddar coconut crackers jalapeño maple syrup marmalade salmon squash
Battle
saloranjalsqua
Course
app main

I decided to do another dish for this battle and well, I actually had two more ideas. So I asked my wife which one she would prefer. Salmon Poppers was the verdict.  This was fun and again, I was surprised by the lack of heat of the jalapeno.  I mean, I tasted the pepper and it was very zesty but yet, when combined with the ingredients, it wasn’t.  Still, this dish was well received.  It could be a meal, hence the category of main dish but the items could also be served as appetizers and therefore I labeled it also as an appetizer.  I did notice you have to watch the heat when cooking these so they don’t burn; in other words, don’t let your oil get too hot. In reality, I think it was the dipping sauce that made the food great.  You won’t go wrong with these.

Recipe

Salmon Poppers with Squash Fritters and Coconut Orange Dipping Sauce

Preparation

Salmon Poppers

  • 1 can salmon 
  • 1 1/2 cup crushed crackers (I used Ritz for a buttery flavor but regular soda crackers will work) 
  • 1 egg 
  • 1 finely diced jalapeno (you may also puree and depending on heat desired, leave in seeds and ribs) 
  • 1 cup Panko flakes 
  • 1 cup oil

Mix all ingredients in a bowl except Panko flakes. I use my hands to blend it all together. Using a baller or another method of your choice, make into small 1 to 1-1/2 inch balls then roll in Panko flakes. Heat oil to approximately 350 and fry salmon balls. You can also flatten them into small patties if you so decided. I fried the balls by turning 1/3 of a circle each time until cooked. Remove from heat and drain on paper towel.

Squash Fritters

  • 2 cups shredded Acorn squash 
  • 1/2 cup shredded onion 
  • 2 eggs, beaten 
  • 1/4 cup flour 
  • 1/3 cup cornmeal 
  • 1/2 cup shredded cheddar cheese 
  • 2 - 3 T maple syrup 
  • 1 tsp salt 
  • 1/2 tsp pepper 
  • 1 cup oil

Two cups of shredded squash is approximately 1/2 of an avg Acorn squash. Peeling the hard outside shell is the most difficult part of this item. I used a vegetable peeler and then cut the acorn between the grooves and removed the last of the peel. Make sure to beat the egg well BEFORE adding it to the mixture. Mix all items together in a bowl. The salt will sweat the squash and draw the moisture out. Be sure to mix all the dry flour and cornmeal into the mix. Let stand for 5 mins. Heat oil to approximately 350 and drop small haystacks into the oil. Smash it down to make a patty like. When golden brown on bottom, flip and cook reverse side to golden brown. Drain on paper towel.

Coconut Orange Dipping Sauce

  • 6 T orange marmalade 
  • 1/2 cup shredded coconut 
  • 1/3 cup honey 
  • 1 T maple syrup 
  • 1 tsp lemon juice

Mix all ingredients together then microwave on 'hi' for approximately 1 minute. This will thin the honey and marmalade and make it dippable.

 

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