Southern Salmon Croquettes (Printer-friendly)
Crispy golden patties with tender, flavorful salmon inside. Ready in 35 minutes.
# What You'll Need:
→ Salmon Mixture
01 - 2 cans (14.75 oz each) pink salmon, drained and flaked
02 - 1/2 cup finely diced onion
03 - 1/4 cup finely diced green bell pepper
04 - 1/4 cup finely diced celery
05 - 2 large eggs
06 - 1/2 cup breadcrumbs
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ For Frying
15 - 1/2 cup all-purpose flour
16 - 1/2 cup vegetable oil
# How to Prepare:
01 - In a large bowl, combine the flaked salmon, onion, bell pepper, celery, eggs, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix until well combined.
02 - Shape the mixture into 8 evenly sized patties, about 1/2 inch thick.
03 - Lightly dredge each patty in flour, shaking off excess.
04 - Heat vegetable oil in a large skillet over medium heat.
05 - Fry the croquettes in batches for 3-4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
06 - Serve hot with your favorite dipping sauce.
# Expert Advice:
01 -
- These croquettes transform humble canned salmon into something extraordinary that everyone thinks came from a fancy restaurant
- The crispy outside gives way to the most tender flavorful inside making them impossible to stop eating
02 -
- Let the mixture rest for about 10 minutes before shaping the patties this helps them hold together better during frying
- Do not overcrowd the pan or the oil temperature will drop and you will end up with soggy croquettes instead of crispy ones
03 -
- Use a small ice cream scoop to get perfectly sized uniform patties every time
- Let the fried croquettes rest on a wire rack instead of paper towels to keep them crispy on all sides