More than once over the past couple of weeks Hubby has reminded me how much he loves these salmon croquettes. I reminded him that we were supposed to be avoiding fried foods. Then he gave me the sad face. Well, guess what we had for dinner tonight.
My friend Jeanette first gave me the original recipe YEARS ago, and it was included in Calico Cupboards, a cookbook by Benton Junior Auxiliary. It was love at first bite These are not your everyday salmon cakes; they are unbelievably light and yet crunchy at the same time. Even though they are deep friend, they do not absorb much oil at all because they crisp up so quickly.
Light and Lacy Salmon Croquettes1 15-ounce can red salmon, remove bones, drain and save the liquid
1/2 cup flour (I like to use Wondra.)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup chopped green onion
1/2 teaspoon Worcestershire sauce (or to taste)
1 Tablespoon fresh lemon juice
1 heaping teaspoon baking powder
1/4 teaspoon ground chipotle pepper, optional
Mix the drained salmon and egg with a fork. Add the flour and stir just until mixed. Stir in the pepper, salt, green onions and Worcestershire sauce and chipotle pepper, if using.
Add the lemon juice and baking powder to 1/4 cup of the drained salmon liquid and beat with a fork until the it foams. Pour into the salmon mixture and lightly mix.
Drop by heaping teaspoons into deep hot canola oil. Allow to brown on all sides by turning with a slotted spoon or spider. They will be done in 2-3 minutes. Do not be tempted to make these too large. They work much better when smaller.
Be sure to cook within 15 minutes of mixing the salmon and the liquid. I prefer to add the liquid just before cooking.
Serve with lemon juice or lemon slices, if desired.
These can be held briefly in a 200 degree oven before serving.
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