I’ve not been into meat lately, but there was some fresh Coho salmon at the store this week that I ended up buying. This was one of the delicious ways I ate it. Just a solid straightforward meal.
Adapted lightly from HotforFoodblod
Serving: 3 meals, 3 pieces/serving
Here is a video of Lauren making the original version of it in case you need some more pictures on texture as it looked very similar to mine.
2 ears of corn (cooked, I boiled mine for 10 minutes and then cut the kernels off) OR 2 C frozen corn, thawed and drained
~1 1/2 C shredded zucchini (about 1 large zucchini)
1/4 C chopped onion
1/2 C all-purpose flour
1/2 C fine corn meal
1 T. parmesan (can easily leave out)
1/2 tsp sea salt
1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground pepper
(in all honesty you could probably put 2 – 3 t. of Old Bay instead of this list of spices if you don’t feel like hauling all of the spices out of your cabinet as they will inevitably fall and nearly hit you and you will probably be hungry and think it’s a sign from the universe that you should just order out but then realize that you are in too deep and decide to forge ahead)
1/4 C Milk (may need a few more spoons if you mixture looks dry)
OPTIONAL: ¼- ½ lb of steamed salmon. Made for a nice and filling meal.
2 to 3 tbsp vegetable oil (for frying)
Steam your fish (if using). Flake using fork.
Grate the zucchini. If you are worried about the bitterness peel the zucchini. Once you are done grating the zucchini mix in about a ½ t. of salt and let sit for at least 10 minutes.
In the meantime…
Measure all the dry ingredients in a large bowl (I like to use a large Tupperware since I wasn’t going to cook mine all at once)
Add the corn kernels, the flaked fish.
Now dump all the weep-y zucchini on a tea towel and strain out all the water. I twist my tea towel over my sink and it released a huge gush of green water. Squash is really such a water filled vegetable… Anyway, twist it a few more times in different directions until you are sure most of the water has gotten out. Dump the desiccated mass of zucchini in your mixing bowl.
Turn on the stove to medium heat. Add 2-3 T. of oil. Cast iron is perfect for this.
Mix everything together ensuring that all the vegetables are coated in the flour mixture (use your hands), then add the milk (whatever kind, I’m sure if you add cream this meal would be super amped. However, non-dairy or just whatever you have laying around will work). Now use a spoon to mix everything so that there is essentially a paste coating everything. Use a ¼ c. measure to measure and shape the patties and lay them in the skillet.
Cook 3-4 min/side. Try to cool for a few min on a rack if you have one laying about or they may get a bit soggy.
Serve with whatever dipping sauce you have going on. I’m particularly fond of mixing some mayo with siracha!
The mixture will keep for 3-4 days in the fridge. You can just pull it out and pan-fry some up in <10 min. You can also make them all and heat them in the microwave (will be a bit soggy) or oven!
Definitely take a weird picture of it to share with friends and enjoy.