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
Salmon Croquettes Recipe photo by Taste of Home
Salmon Croquettes
Salmon Croquettes Recipe photo by Taste of Home
Salmon Croquettes
Prep Time
20 min
Cook Time
10 min
Yield
4-6 servings
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
- 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.
- In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.