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Smoked Trout and Buttermilk Fritters

Smoked Trout and Buttermilk Fritters on 100 Days of Real Food

I’ve got the perfect yummy, light dish for the hot days of summer we’ve been experiencing lately. In fact, here in Charlotte, I think yesterday was the first day that temps didn’t hit the 90s in over 3 weeks! Phew.

So, I thought a big salad for dinner would do us some good, and this was a salad with plenty of flavor thanks to the yummy Smoked Trout and Buttermilk Fritters I put on top. And let’s not forget the Buttermilk Dill dressing as a final touch … it was so good that my 15-year-old quickly went back for seconds!

Smoked Trout and Buttermilk Fritters on 100 Days of Real Food

If you can’t find a pack of smoked trout at your store you could always substitute smoked salmon (either hot smoked or cold smoked). I always feel like those two are pretty interchangeable when it comes to dips, cracker (or even deviled egg) toppings, and the like.

What’ve you been enjoying for dinner lately in this heat?

Other Fritter Recipes You Might Enjoy

Smoked Trout and Buttermilk Fritters

These Smoked Trout and Buttermilk Fritters are the perfect summer time additions to a bed of spinach and can alternatively be made with smoked salmon .


Smoked Trout and Buttermilk Fritters on 100 Days of Real Food


For the Smoked Trout Fritters

  • 3/4
    whole grain cornmeal finely ground
  • 1/4
    red onionfinely diced (plus extra for salad garnish)
  • 3/4
    baking powder
  • 1/3
    buttermilk(the real thing is as thick as yogurt!)
  • 1
  • 1/2
    frozen corn kernelsno need to defrost, or fresh
  • 8
    smoked trout filletskin removed and roughly chopped
  • olive oilfor cooking
  • salt and pepperto taste

For the Buttermilk Dill Dressing + Salad

  • 1/3
    sour cream
  • 1/4
  • 1
    lemon juice
  • 1
    fresh dill
  • 1
  • spinachor lettuce, for serving


For the Smoked Trout Fritters

  1. In a large bowl whisk together the cornmeal, red onion, and baking powder. Make a well (hole) in the center and pour in the buttermilk and egg.

  2. Stir the batter with a fork until well combined. Carefully fold in the corn and the trout.

  3. Heat a thin layer of olive oil over medium heat in a large cast iron skillet. Drop in equal sized spoonfuls of batter (I used an ice cream scoop and got 8 fritters) and flatten with a spatula. Cook in batches until golden brown, 3 to 5 minutes per side. (See notes about cooking temperature.)

  4. Sprinkle with salt and pepper and set aside.

For the Buttermilk Dill Dressing

  1. Blend together the sour cream, buttermilk, lemon juice, dill, and garlic until smooth.

  2. Add lettuce or spinach to large bowls, top with the fritters, dressing, additional diced red onion, salt & pepper, and serve.

Recipe Notes

If your pan is too hot they will get brown on the outside before they are cooked all the way through the middle, so be sure to cut one open to check your temperature setting!
We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Smoked Trout and Buttermilk Fritters

Amount Per Serving

Calories 290
Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 115mg38%

Sodium 192mg8%

Potassium 504mg14%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 3g3%

Protein 19g38%

Vitamin A 302IU6%

Vitamin C 4mg5%

Calcium 124mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

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