Salmon Fritters (Caribbean-Style)

A salmon fritter recipe that is adapted from fried Caribbean accras made from salted cod. I didn't have salted cod, so I substituted canned sockeye salmon and it turned out awesome.

2 cups whole wheat flour
1 Tbsp. fresh parsley, chopped
2 tsp. baking powder
1 tsp. sea salt
1 tsp. dried thyme
1 pinch ground cumin
1 medium onion, finely chopped
1 jalapeño pepper, finely chopped
2 (14.75 oz) cans salmon, drained and flaked
2 large eggs, or as needed
1 cup water
¼ cup vegetable oil for frying, or as needed

Mix together flour, parsley, baking powder, salt, thyme and cumin in a large bowl. Add chopped onion and jalapeño pepper; mix until incorporated. Add salmon and eggs; mash salmon and mix until combined. Add water and stir until a thick batter forms.

Heat ¼” oil in a frying pan just below the medium heat setting.

Working in batches of 3, drop 1 Tbsp. scoops of batter per fritter into hot oil; fry until golden brown, 3-5 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining batter for about 16 fritters in total.

Makes 8 servings.