Smoked Salmon and Surimi Fritters with Seaweed Tartar Sauce

Ingredients:

For the Fritters:

8oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

8oz of Surimi, shredded

1/2 cup plus 1/8 cup flour

1 teaspoon baking powder

1 teaspoon sugar

1 teaspoon salt

2 whole eggs

1/2 cup milk

2 tablespoons cornstarch

Canola Oil, for frying

For the Tartar Sauce:

2 eggs

2-1/2 teaspoons aonori (seaweed flakes)

1 teaspoon minced garlic

1 teaspoon green yuzu kosho

3 tablespoons lemon juice

1/2 teaspoon togarashi

2-3/4 cups Kewpie mayo

1/2 cup grated white onion (can be finely minced)

Salt to taste

For the Garnish:

3 green onions, thinly sliced

Furikake seasoning

Procedure:

To make the seaweed tartar sauce, combine all the tartar sauce ingredients in a large bowl and whisk until combined, then set aside.

To make the fritters, mix all the dry ingredients (flour, baking powder, sugar, salt, corn starch) together first in a large bowl, then mix all the wet ingredients (eggs, milk, smoked salmon, surimi) together in a separate bowl, then fold the wet ingredients into the dry ingredients and combine until a batter is formed.

Preheat a large pot with canola oil to fry over medium-high heat until it reaches 350F. 

Using an ice cream scoop, drop balls of fritter batter into the oil and cook until the center of the fritter reaches 180F, then remove them from the oil and season with salt.

Repeat with any leftover batter, making sure to keep the oil at 350F.

To serve, put tartar sauce into a small bowl or ramekin and then place the fritters around the sauce.

Garnish with green onions and furikake seasoning.