Tuesday, February 26, 2013
salmon breakfast croquettes
Straight from the White House. Actually, they are from my sweet friend Dee-Anna but the recipe comes from the White House Kitchen Garden. I am not able to attend Gourmet Club today so she dropped a few off at my house because she knew how much I was looking forward to trying these little guys...so I got to try them first! They are tasty, delicate little croquettes and would make a fine appearance at any brunch. Thanks Dee-Anna!
salmon breakfast croquettes (Food Network)
8 ounces baked salmon, flaked*
2 large eggs, beaten
2 cups mashed potatoes
1 small white onion, diced
5 cloves garlic, minced (Dee-Anna says 3 is plenty)
salt and pepper
6 tablespoons flour
peanut oil for frying
Mix the salmon, eggs, mashed potatoes, onion and garlic in a bowl. Season with salt and pepper. Stir in the flour to hold the mixture together.
Form the mixture into golf-ball-size balls. Refrigerate 1 hour or overnight.
Heat about 1 inch of oil in a large straight-sided skillet until a deep-fry thermometer registers 325 degrees. Fry the croquettes in batches, until crisp and golden on one side, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until golden on the other side, 1 to 2 more minutes. Drain on paper towels.
*Place salmon skin side down on a piece of foil, lightly brushed with olive oil and sprinkled with garlic powder. Bake on a cookie sheet at 375 for 35 minutes then flake.