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.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips