Monday, June 12, 2017

CORN FLAKES SALMON CROQUETTES

1 can (15 1/2 oz.) salmon, drained, cleaned and flaked

1 egg
1 cup corn flake crumbs, divided
2 tbsp Butter Flavor shortening
1/3 cup chopped celery
1/4 cup chopped onion
1 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1/4 cup milk
Canola oil for frying

In a medium bowl, combine the salmon, egg, half the corn flake crumbs. Mix well and set aside.

In a 1-quart saucepan, melt the butter flavored shortening. Add the celery and onion. Saute over medium heat until tender. Stir in the flour, salt and pepper. Blend in the milk. Cook and stir over medium heat until mixture thickens and bubbles. Remove from the heat. Blend milk mixture into the salmon mixture. Shape scant 1/3 cupfuls into cone or ball shapes. Roll in the remaining corn flake crumbs to coat.

In a deep fryer or a deep skillet pour enough oil to about 2-inches in depth. Heat oil to 350 degrees. In the hot oil fry a few of the salmon croquettes at a time for about 3 minutes or until golden brown. Turn once or twice during cooking. Line a cookie sheet with paper toweling and place croquettes on the paper towels to drain. Serve immediately or keep warm in the oven at 175 degrees.

NOTE: You can make Tuna Croquettes by substituting a can (12 1/2-oz) tuna for salmon.


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