Ingredients
1 lb. cooked salmon, flaked, or 1 (14-oz.) can boneless, skinless salmon
2 eggs, beaten
1/2 c. onion, small dice
1 clove garlic, minced or grated
1/4 c. all-purpose flour
2 scallions, sliced
2 tbsp. chopped fresh parsley
Zest of one lemon
1 tsp. hot sauce
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. Cajun seasoning
1 egg, beaten
1/2 c. panko breadcrumbs
Vegetable, corn, or canola oil, for frying
Preparation
Step 1In a large bowl, gently mix the salmon, eggs, onion, garlic, flour, scallions, parsley, lemon zest, hot sauce, salt, pepper, and Cajun seasoning. Lightly grease a baking sheet with cooking spray, or line with parchment paper.Step 2Using your hands, scoop 2 to 3 tablespoons of the salmon mixture and shape it into a croquette (oval)–it should look like an egg. Lightly dip the croquette into the beaten egg until it is completely coated, roll in panko, and place on the baking sheet. Repeat this process with the remaining mixture.Step 3In a large deep skillet or Dutch oven, heat 2” oil until it reaches about 350°. Working in batches, gently place croquettes in oil using a spoon or culinary spider, and fry until golden brown, about 3-5 minutes.Step 45. Transfer croquettes to a paper towel-lined plate, and sprinkle generously with kosher salt. Serve warm.
We’re pretty sure the official difference between the two is that patties use flour and croquettes use breadcrumbs. Here we’ve used both to guarantee these babies don’t fall apart while being deep fried. The word croquette certainly has French origins, but we’ve taken these a distinctly Southern direction by using hot sauce and Cajun seasoning. Serve them with your favorite tartar sauce or spicy mayo. Made this recipe? Let us know how it went in the comments below!
