I love fritters but what I don’t like is standing over a hot frying pan making them. These crispy baked Keto Salmon Fritters solved that problem for me.
I was quite delighted at how they turned out. They were light, flaky, and delicately crispy. More importantly, they were delicious, took only a few minutes to whip up, and were incredibly filling.
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Crispy Baked Keto Salmon Fritters
To make these fritters, you’ll want to have this muffin top pan on hand. I found it kept my fritters nice and round and didn’t spread out which was the key to having a good bite on these.
If you don’t have that pan (get yourself one because they are simply amazing!) then go ahead and simply dollop the batter out on a lined cookie sheet.
I used my Keto Salmon Patty recipe for this. It’s the same exact recipe just baked into fritters instead of fried or grilled into patties. It’s funny how the different methods of cooking these completely changes the texture.
If you’re lost and not sure how to get started with the keto diet, this meal plan is for you. It’s a fool-proof guide to winning at the high-fat, low-carb lifestyle.
- 1 can salmon 14.75oz can
- 3 large eggs
- 1 tbsp mayonnaise
- 2 stalks green onion chopped
- ½ small bell pepper sliced
- ¼ cup fresh parsley or dill finely chopped
- ¼ cup almond flour
- ¼ tsp onion powder
- ¼ tsp cayenne pepper optional
- Sea salt and freshly ground black pepper to taste
- Preheat oven to 350ºF
- Combine all ingredients in a large bowl. Divide mixture into 12 equal portions in your muffin top pan or on a lined cookie sheet
- Bake for 20-25 minutes or until golden brown and crispy
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 170
Bake these at 350ºF for 20-25 minutes until the edges crisp up and turn golden brown. I served it here with a bit of Keto Thousand Island dressing and some Thai Sweet and Spicy sauce. But that’s just what I had on hand. I also love to make a dill dressing for these or have it with my favorite keto ranch sauce.
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