Croquetasdeatntunafishballs Recipes
TUNA CROQUETTES
I was gearing up from the Zaar World Tour. When looking at some Jewish cooking websites I stumbled onto an old favorite and then realized it wasn't posted here. So, here goes, feel free to adjust seasonings for your personal taste.
Provided by PaulaG
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine all the ingredients; nix well.
- Shape the mixture into 4 equal size patties.
- Heat 1 to 2 tablespoons oil in heavy frying pan add the formed patties and fry on both sides until golden brown.
- Drain on paper towels to absorb excess oil.
Nutrition Facts : Calories 249.3, Fat 7.7, SaturatedFat 1.9, Cholesterol 128.7, Sodium 379.1, Carbohydrate 15.4, Fiber 3.8, Sugar 0.3, Protein 29.9
TUNA CROQUETTE
Provided by Alton Brown
Categories appetizer
Time 31m
Yield 8 appetizer size croquettes
Number Of Ingredients 9
Steps:
- Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
- Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.
CRISPY TUNA CROQUETTES
Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping. Garnish with sprigs of parsley.
Provided by MariaTheSoaper
Categories Appetizers and Snacks Tapas
Time 3h41m
Yield 8
Number Of Ingredients 21
Steps:
- Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
- Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
- Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
- Whisk 2 eggs in a small bowl.
- Pour panko bread crumbs into a shallow dish.
- Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 24 g, Cholesterol 93.9 mg, Fat 29.1 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7 g, Sodium 248.4 mg, Sugar 1.3 g
CRAB CROQUETTAS
Croquettes originated in France, where the verb 'croquer' means to crunch, and a perfectly cooked croquette definitely crunches. In Cuba, croquettas became popular as an economical way to stretch a small amount of a variety of proteins into a tasty dish.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 20 servings
Number Of Ingredients 19
Steps:
- For the bechamel: In a medium saucepan over medium heat, melt the butter. Once the foam has subsided, add the onion and peppers and cook, stirring, about 5 minutes. Whisk in flour until a paste forms and cook for a couple of minutes while whisking. Slowly add milk in a steady stream to form a thick sauce. Season to taste with salt. Set aside to cool, about 20 minutes.
- For the croquettas: In a medium bowl, add crabmeat. Gently toss with lime juice. Set aside.
- When the bechamel has cooled, add several spoonfuls to the crab until it just holds together. Shape into balls or ovals about the size of golf balls and chill in the refrigerator about 20 minutes.
- In a bowl, add the beaten eggs. In another bowl, combine the flour, breadcrumbs, baking powder, and cornstarch. Dip croquettas first in egg to coat, then roll in the flour mixture. Meanwhile, place oil in a Dutch oven (the oil should be at least 4 inches deep) and heat to 375 degrees F. In batches, fry croquettas until golden brown, about 2 to 4 minutes. Remove the croquettas, drain on paper towels, and season with salt.
- While the croquettas are frying, for the dipping sauce, whisk together the mayonnaise, miso paste and chives. Serve the croquettas with the sauce on the side.
CROQUETAS DE ATúN - TUNA FISH BALLS
This is a simple recipe based that most of children will like. These fish balls can be served as appetizer with a salsa sauce or as starter with the suggested vegetable mix (salad). I used potatoes that after boiling, peeling and mashing they hold together. If you don't have this kind of potatoes, please add 1 egg and some 2 or tablespoon of flour.
Provided by Artandkitchen
Categories Tuna
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- First of all make all the ingredients ready.
- In a big bowl combine potatoes, tuna fish, parsley, spices and salt. Work with a fork. If it doesn't stick together add 1 egg and about 2 tablespoon of flour.
- Form walnuts sized balls, coat first with egg and then with the breadcrumbs. Flat them slightly and place them on a dish.
- Preheat a non sticky pan with about 2 tablespoon oil to medium temperature.
- Fry the meatball on the first size when golden brown, turn, add 2 tablespoon oil and brown the second size.
- For the serving suggestion combine all the vegetable in a bowls toss, eventually add some salt (I didn't). Serve with lemon and olive oil.
- If you prefer serve this with a fresh salsa.
- Enjoy!
- Note: this looks wonderful with some fresh green salad.
SALMON CROQUETTES
Salmon croquettes are delicious and easy to fix. Great for a quick dinner and even cold on salad the next day!
Provided by JENLYNN57
Categories Appetizers and Snacks Seafood
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
- Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 12.2 g, Cholesterol 130.4 mg, Fat 30.9 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 359.5 mg, Sugar 0.9 g
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