Best Croquettes
How To Make Salmon Croquettes – Simple Southern Recipes
About a month ago, I shared a video of me making salmon croquettes. I had no idea I would receive so many requests for the recipe. Since I have had so many requests, I have decided to share how I prepared my salmon croquettes.
I decided to make salmon patties because I had not fried anything in about 15 years. Aside from that, we are quarantined and I had begun to eat things I had not eaten in years. This was going to be a treat for my 15-year-old son. He does not eat seafood and was surprised that I knew how to fry food. I was trying to see if he would like salmon croquettes. We were both surprised when he went back for a second and third serving.
Salmon Croquettes Recipe
- 1 14.75 OZ. CAN ALASKAN PINK SALMON
- 2 GREEN ONIONS MINCED (SWEET ONIONS or YELLOW ONIONS)
- 1 TSP. FRESH ROSEMARY
- 1 RAW EGG
- 1/2 TSP. SALT
- 1/4 TSP. PEPPER
- 1/2 CUP SELF-RISING FLOUR
- 1/8 CUP CORNMEAL
- 1/2 TSP. CAYENNE PEPPER
- COOKING OIL – (VEGETABLE OIL- SUGGESTED)
Cooking Instructions:
- Open the can of salmon and drain the juice off.
- Pour the salmon in a large bowl.
- Remove the bones and skin. Set aside and discard.
- Add remaining ingredients and mix well.
- Pour oil in skillet about 1/2” high. Oil must be HOT.
- Put a small amount of crust in oil and once it floats and sizzles, your grease is hot and ready!
- Turn oil on medium heat.
- Use 1/8 cup of batter for each patty.
- Place each ball of batter in the skillet and fry 3 minutes. ( I like to use a cast-iron skillet)
- After you flip the patty, use a spatula and press patties well and fry 2 more minutes or until brown.
- Remove the patties with tongs and place them on a paper towel-covered platter or plate.
When I was growing up, my mother would pair salmon croquettes with potatoes and biscuits as the sides. Although I have a different recipe than she does, I like to eat them with the same sides. Of course, I am paying for it the next day. This meal does not include in veggies. I have now decided to make them at least once a year.
I hope you enjoy the recipe!
