Salmon  Croquettes

 

 

 

 

INGREDIENTS:

1 can (14 3/4 ounces) pink salmon, drained, deboned and flaked

  1 cup evaporated milk, divided

1 1/2 cups cornflake crumbs, divided

1/4 cup dill pickle relish

1/4 cup finely chopped celery

2 tablespoons finely chopped onion

Oil for deep-fat frying

 

 

TARTAR SAUCE

 

2/3 cup evaporated milk

1/4 cup mayonnaise

2 tablespoons dill pickle relish

1 tablespoon finely chopped onion

 

 


DIRECTIONS:

 

In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion.

 

With wet hands, shape 1/4 cupfuls into cones.

 

Dip into remaining milk, then into remaining crumbs.

 

Heat oil in a deep-fat fryer to 365.

Fry croquettes, a few at a time, for 2 to 2 1/2 minutes or until golden brown.

Drain on paper towels; keep warm.

 

In a small saucepan, combine tartar sauce ingredients.

 

Cook over medium-low heat until heated through and slightly thickened.

 

Serve warm with croquettes.

 

 

Serves 4 - 6

 

 

 

 

 

Clam  Fritters

 

 

 

 

INGREDIENTS:

2/3 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (6 1/2 ounces) minced clams

1 egg

3 tablespoons milk

1/3 cup diced onion

Oil for deep-fat frying

Tartar sauce and/or lemon wedges (optional)

 

 

 

DIRECTIONS:

 

In a bowl, combine flour, baking powder, salt and pepper; set aside.

 

Drain clams, reserving 2 tablespoons juice; set clams aside.

 

In a small bowl, beat the egg, milk and reserved clam juice.

 

Stir into dry ingredients just until moistened.

Add the clams and onion.

 

In an electric skillet or deep-fat fryer, heat oil to 375.

 

Drop batter by tablespoonfuls into oil.

Fry for 2 to 3 minutes, turning occasionally, until golden brown.

Drain on paper towels.

 

Serve fritters with tartar sauce and/or lemon wedges if desired.

 

 

Serves 14 - 16 fritters

 

 

 

 

 

Shrimp  Puffs

 

 

 

 

INGREDIENTS:
 

2 eggs, separated

3/4 cup milk

1 tablespoon vegetable oil

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons onion powder

1 teaspoon salt

1/2 teaspoon pepper

3 cups cooked rice

1 pound uncooked shrimp, peeled, deveined and chopped

or 2 cans (4 1/2 ounces each) small shrimp, drained

1/4 cup minced fresh parsley

1/2 teaspoon hot pepper sauce

Oil for deep-fat frying

 

 

 

DIRECTIONS:

 

In a large bowl, beat egg yolks, milk and oil.

 

In a separate bowl, combine flour, baking powder, onion powder, salt and pepper.

Add to yolk mixture and mix well.

Stir in rice, shrimp, parsley and hot pepper sauce.

 

In a bowl, beat the egg whites until soft peaks form.

Fold into shrimp mixture.

 

In an electric skillet or deep-fat fryer, heat oil to 350.

 

Drop batter by tablespoons into hot oil.

Fry puffs, a few at a time, for 1 to 1/2 minutes on each side or until browned and puffy.

Drain on paper towels.

 

Serve warm.

 

 

Serves 4 dozen puffs

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond