Smoked Salmon & Pea Fritters

• 1 cup sour cream
• 1 bunch scallions, thinly sliced (white and green parts kept separate)
• 2 Tbs. capers, drained, rinsed, and roughly chopped
• 2 large eggs
• 3/4 cup whole milk
• 1/4 lb. smoked salmon, cut into 1/4-inch dice (about 3/4 cup)
• 1 cup frozen peas (about 5 oz.)
• 5-1/2 oz. (1-1/4 cups) all-purpose flour
• 2 tsp. baking powder
• Kosher salt
• 1/4 tsp. ground white pepper
• 1-1/2 cups vegetable oil

Position a rack in the center of the oven and heat the oven to 200ºF.

In a medium bowl, mix the sour cream with the scallion greens and capers.

In a large bowl, whisk the eggs until frothy. Whisk in the milk. Stir in the salmon, peas, and the white parts of the scallions. Add the flour, baking powder, 1/2 tsp. kosher salt, and the white pepper to the egg mixture and whisk until well combined.

Pour the oil into a 10-inch skillet that’s 2 inches deep (the oil should be about 1/2 inch deep) and heat over medium-high heat until shimmering hot. (A good way to tell if the oil is hot enough is to drop a 1-inch cube of bread in the oil; it should turn golden brown in about 30 seconds.) Add the batter to the oil one heaping tablespoon at a time. Cook the fritters in batches of six (don’t crowd the pan) until golden brown on the first side, 2 to 3 minutes. Using a slotted spatula or spoon, turn and cook until the second side is golden brown, about 2 minutes. Transfer the fritters to a rimmed baking dish lined with paper towels and keep warm in the oven. Continue to cook the remaining fritters. Serve hot with the scallion sour cream.