Taste of Home
Salmon Croquettes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4-6 servings.
Mom frequently served salmon when I was a girl. Learning the ropes in the kitchen as I grew up, I got the chore of deboning the salmon. I didn't mind, because these light crisp croquettes are absolutely delicious.
-Mary McGuire, Graham, North Carolina
Ingredients
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1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked
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1 cup evaporated milk, divided
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1-1/2 cups cornflake crumbs, divided
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1/4 cup dill pickle relish
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1/4 cup finely chopped celery
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2 tablespoons finely chopped onion
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Oil for deep-fat frying
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TARTAR SAUCE:
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2/3 cup evaporated milk
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1/4 cup mayonnaise
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2 tablespoons dill pickle relish
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1 tablespoon finely chopped onion
Directions
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1.
In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm.
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2.
In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.
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