3/4 pound fresh salmon fillet, cooked (or 1 large can red salmon, well drained)
1 egg
1/2 cup milk
3/4 cup all purpose flour
1/2 teaspoon baking powder
1 teaspoon salt, or to taste
1/4 teaspoon pepper
garlic powder, to sprinkle
vegetable oil, for frying
Lemon wedges

Remove skin and bones from salmon, and separate into flakes with a fork. Set aside.

In a separate bowl, whisk together the egg and milk. Add flour, baking powder, salt and pepper and whisk together until just blended. Pour batter over the reserved salmon and stir gently to mix.

Heat 1/8-inch oil in a large skillet over medium heat. Pour batter, 1/4 cup for each latke, into the hot oil. Increase heat to medium-high and cook the latkes for about 3 minutes, until nicely browned and crisp.

Turn the latkes over and continue cooking until the second side is crisp and browned, about 2 more minutes. Repeat until remaining batter is used up, adding more oil to pan as needed.

Drain on paper towels, and serve warm with lemon wedges. Season to taste with salt, pepper and garlic powder.

Also great served with chunky tomato salsa. Yield: 12 servings.

Submitted by: Belle