50+ Friends Club Cookbook
Fish and Shellfish

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Cream Cheese and Green Pepper Salmon Fritters

From the Kitchen of: H@ppy

1	can	(15 1/2 oz) Salmon, drained (save juice)
2	c.	buttermilk baking mix
1/2	c.	liquid from salmon
1/4	c.	evaporated milk
2	sm.	Eggs, slightly beaten
1	tbsp.	Lemon Juice
1/3	c.	finely chopped celery
1/3	c.	finely chopped green pepper
1/3	c./	finely chopped onion
3/4	tsp.	Garlic Salt
		Cream Cheese

• Flake drained salmon.
• Add milk, salmon liquid and eggs to baking mix.
• Stir in lemon juice and flaked salmon
• Blend in vegetables and garlic salt.
• Drop batter by spoonfuls into hot oil. deep fry 3-4 minutes on both sides until browned slightly.
• Drain on paper towel and immediately pierce with small knife a hole large enough to stuff with a tablespoon of cream cheese into fritter.
• Serves 6-8