Source:

The Wide, Wide World of Texas Cooking

Serves/Makes:6

Ingredients

• 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)

Preparation

• 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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