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Snack & Appetizers

Salmon and Zucchini Fritters

Salmon and zucchini fritters: an easy yeasted batter with smoked salmon and julienned zucchini, golden and fluffy, ideal for an aperitivo or brunch.
Recipe Salmon and Zucchini Fritters
  • Difficulty Medium
  • Preparation 10 minutes
  • Cooking 20 minutes
  • Servings for 6 people

Salmon and zucchini fritters are little clouds of yeasted dough, golden and crispy outside and fluffy inside, enriched by the intense aroma of smoked salmon and the delicate sweetness of julienned zucchini. They are a new take on the classic Italian fritters made with pasta cresciuta, a soft dough of flour, water and yeast left to rise for a long time and then fried by the spoonful.

The contrast between the savory fish and the fresh vegetables makes these fritters a real treat, perfect as an appetizer, as finger food for an aperitivo or as the star of a brunch with friends. They are really simple to make: all it takes is ten minutes of work, a patient rise and a quick fry to bring to the table a dish that disappears in no time. A chilled sparkling rosé rounds out the experience.

Ingredients for 6 people

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Method

  1. To make the salmon and zucchini fritters, start by activating the yeast: crumble it into a small bowl with the sugar, pour in 30 g of the water and stir until dissolved. Let it rest for about ten minutes, until a light foam appears on the surface.
  2. Meanwhile, combine the finely ground durum wheat semolina and the type 0 flour in a large bowl, mix them and make a well in the center. Pour in the activated yeast and start mixing with a fork or a spatula, gradually adding 200 g of water. You will get a very soft, sticky dough: this is normal.
    Salmon and Zucchini Fritters, step 2: mixing the semolina and flour with the activated yeast
  3. Dissolve the salt in the remaining 20 g of water and work it into the dough, mixing vigorously for a couple of minutes until the mass is smooth and even.
  4. Wash and trim the zucchini and cut them into julienne strips with the large holes of a grater or a very sharp knife. Coarsely tear the smoked salmon with your hands or cut it with scissors.
    Salmon and Zucchini Fritters, step 4: julienned zucchini and chopped smoked salmon
  5. Add the salmon, the zucchini, a grind of black pepper and the chopped chives to the dough. Mix carefully so the filling is evenly distributed.
    Salmon and Zucchini Fritters, step 5: folding the salmon, zucchini and chives into the dough
  6. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm, draft-free place until it has tripled in volume: this will take about two and a half hours, depending on the room temperature.
    Salmon and Zucchini Fritters, step 6: the dough rising in a covered bowl
  7. Heat plenty of peanut oil in a high-sided pot to 170-175 °C (340-345 °F). Scoop up the dough with a wet spoon, drop small portions into the oil and fry them a few at a time, turning them halfway through, until puffed and well browned on all sides.
    Salmon and Zucchini Fritters, step 7: frying spoonfuls of dough in hot oil
  8. Lift the fritters out with a slotted spoon and lay them on paper towels to drain off the excess oil. Serve them right away, still hot and fragrant. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Replace the zucchini with escarole sautéed in a pan for a more rustic version, or add the grated zest of half a lemon for a citrus note that goes beautifully with the smoked fish. If you prefer a creamier texture, mix 50 g of stracchino or robiola into the dough. For a lighter version, cook the fritters in an air fryer at 180 °C (350 °F) for about 12 minutes, brushing them with a drizzle of oil.

Tips

Always dip the spoon in water before scooping up the dough, so it slides off easily. Keep the oil at a steady temperature and fry only a few fritters at a time so they don’t get soggy. The zucchini must be dry: if they are very watery, pat them with paper towels before adding them. Pepper and chives are a small extra touch that brings out the salmon without overpowering it.

Storage

Salmon and zucchini fritters are at their best freshly fried and should be eaten the same day. If you have leftovers, keep them in the fridge in an airtight container for no more than 24 hours and reheat them for a few minutes in the oven at 180 °C (350 °F) to bring back their crispness. Once risen, the raw dough is not suitable for freezing because of the fresh vegetables and the fish.

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