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a white platter with salmon corn fritters

Salmon and Corn Fritters

These budget-friendly corn and salmon fritters are made exclusively from shelf stable ingredients!

Course Main Course
Cuisine American
Keyword salmon and corn fritters, salmon fritters
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 14 fritters
Calories 161 kcal
Author Dairy Free for Baby


  • 2 5-ounce cans salmon, drained
  • 8.5 ounce box of Jiffy corn muffin mix (or 1 ½ cups of any dairy-free corn muffin mix)
  • 15.25 ounce can corn, drained
  • 1/4 cup powdered egg (or egg protein powder, or 1 large fresh egg*)
  • 1/4 cup water* (skip if using fresh egg)
  • 1/4 cup applesauce*
  • 6 tbsp canola oil, divided (or any other oil of choice)


  1. In a large bowl, mix together the salmon, corn muffin mix, corn, powdered egg, water, and applesauce.
  2. To cook, work in batches. Start by heating 2 tablespoons of oil in a large skillet over medium heat. Scoop in a little of the batter, pressing down to form a small patty. Repeat, filling the pan with 4 to 5 patties.
  3. Let cook for about 2-3 minutes, then flip and continue cooking for another 2-3 minutes on the other side, until the patties are all crisp on the outside.
  4. Repeat with the remaining two batches, adding extra oil for each batch, until all the salmon corn cakes are done.

Recipe Notes


  • This recipe was developed to help give ideas for those using only shelf-stable ingredients. If you have regular eggs, simply skip the powdered egg and water, and use a regular egg in this mixture.
  • You can also substitute out the applesauce for mayonnaise in this mixture if you have that on hand.
  • If you don’t have oil to fry these, you can try scooping the mixture into a muffin tin and baking them instead.

Nutrition analysis (approximate per salmon corn fritter):  161 calories, 9 g fat, 1.5 g saturated fat, 260 mg sodium, 15 g carbohydrate, 1 g fiber, 4.5 g sugar, 5 g protein, Vitamin A: 0%, Vitamin C: 1%, Calcium: 3%, Iron: 6%