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Salmon-Corn Puffs
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The Wide, Wide World of Texas Cooking


  • 2 Eggs
  • 1/3 cup (80 ml) Milk
  • 2 Tbs (30 ml). melted butter
  • 1 cup (225 ml) flour
  • 1 tsp (5 ml). baking powder
  • 1/2 tsp (2 ml). salt
  • 1/4 tsp (1 ml). pepper
  • 1/2 tsp (2 ml). paprika
  • 1 cup (225 ml) canned Salmon (skin and bones removed)
  • 1 cup (225 ml) cooked whole-kernel corn
  • Fat for frying (I use a tiny bit of olive oil)
  • Beat eggs and then beat again with milk.
  • Add butter.
  • Combine dry ingredients and sift together. Add to egg mixture and blend.
  • Flake salmon.
  • Add salmon and corn to batter.
  • Drop by tbsp, a few at a time into deep fat at 375 degrees (200 C.).
  • Fry until golden brown on all sides. ( I fry them in a skillet like pancakes, flip them until golden brown like everything else you fry. Less grease!)
  • Skim out and drain on paper.
  • (You can just bake them like salmon patties but, take more time. At 350 degrees (175 C.).)
  • Keep hot on baking sheet in oven at 250 degrees (125 C.) until all are done. Serve with Parsley Sauce.

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