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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked |
1 cup evaporated milk, divided |
1-1/2 cups cornflake crumbs, divided |
1/4 cup dill pickle relish |
1/4 cup finely chopped celery |
2 tablespoons finely chopped onion |
oil for deep-fat frying |
tartar sauce: |
2/3 cup evaporated milk |
1/4 cup mayonnaise |
2 tablespoons dill pickle relish |
1 tablespoon finely chopped onion |
Directions:
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.
2. In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes. Yield: 4-6 servings.
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