Sweet Elizabeths Salmon Croquettes Recipes

SWEET ELIZABETH'S SALMON CROQUETTES

Sweet Elizabeth's Salmon Croquettes image

Are these ever good! There's just something about Soul Food! It's made with such love and feeling. Soul food is the mother of comfort food. I hope you will enjoy. Cooking times are approximate.

Provided by FLUFFSTER

Categories Lunch/Snacks

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 (14 3/4 ounce) cans salmon, juice reserved
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/4 cup yellow onion, chopped
1/8 teaspoon Old Bay Seasoning, seasoning*
1/8 teaspoon Chinese five spice powder
1/8 teaspoon dried tarragon
1/8 teaspoon jamaican allspice, ground
1/2 teaspoon dried basil
1/2 teaspoon dried cilantro
2 whole eggs, beaten
2 egg yolks, beaten
1/2 cup cornmeal
1/2 cup all-purpose flour
0.5 (15 ounce) can Italian seasoned breadcrumbs
3/4 cup canola oil

Steps:

Put both cans of salmon with the juice in a large bowl.Break the salmon up gently with a fork and remove all bones.
Add peppers, onions, spices, and herbs and mix well.
Gently mix in the eggs. Mix with your hands, add cornmeal and flour until the mixture holds together.
Form the salmon mixture into patties and lightly sprinkle with cornmeal Coat the patties with the bread crumbs.
Heat a large skillet over medium heat and add the canola oil. When the oil is hot but not smoking, fry the croquettes until browned and heated through, turning once. Remove the croquettes from the pan and drain on paper towels.
*Old Bay seasoning is a commercial mixture of cayenne, garlic,paprika, and sea salt. You can make your own by just mixing equal amounts of the ingredients. Keep tightly sealed.

Nutrition Facts : Calories 495.8, Fat 28.1, SaturatedFat 3.2, Cholesterol 154.7, Sodium 563.8, Carbohydrate 31.5, Fiber 2.4, Sugar 2.2, Protein 28.4

LOUISIANA SALMON CROQUETTES

Louisiana Salmon Croquettes image

Make and share this Louisiana Salmon Croquettes recipe from Food.com.

Provided by claire f

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 1/2 ounce) can salmon, drained well
1 onion, chopped fine
1 bell pepper
2 slices bread, crumbled fine
1 medium size white potato, mashed
1 egg
1 teaspoon black pepper
yellow cornmeal, for coating
vegetable oil or cooking spray (for frying)

Steps:

Combine first 7 ingredients until well blended.
Shape into patties.
**at this point you can chill for easier handling.
coat in cornmeal.
Fry at med-high heat, turning once.
Lay on paper towels to drain.
good hot or cold.
prep. time does not include mashing the potatoes.

Nutrition Facts : Calories 227.4, Fat 5.6, SaturatedFat 1.1, Cholesterol 110, Sodium 259.7, Carbohydrate 17.8, Fiber 2, Sugar 2.8, Protein 25.6

SALMON-AND-MASHED-POTATO CROQUETTES

Salmon-and-Mashed-Potato Croquettes image

Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.

Provided by Greg Lofts

Categories Finger Food Recipes

Time 2h40m

Yield Makes about 20

Number Of Ingredients 11

Ingredients

2 russet potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
Kosher salt (we use Diamond Crystal) and freshly ground pepper
2 large eggs, plus 2 large yolks
1/4 cup chopped scallion greens (whites reserved for another use)
1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
3 tablespoons unbleached all-purpose flour
7 1/2 ounces red salmon (1 tin), drained and flaked, any skin and bones removed and discarded, or cold-smoked salmon
1 1/2 cups panko breadcrumbs
Vegetable oil, such as safflower, for frying
Flaky sea salt, such as Jacobsen
Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving

Steps:

In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.

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