How to Make Homemade Salmon Croquettes

This is an easy recipe for making homemade salmon croquettes. These fried salmon croquettes can be made up ahead of time and by freezing them, they can be enjoyed anytime.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• One 14 to 16 ounce can pink salmon, drained
• One cup Italian style Bread Crumbs
• One teaspoon garlic powder
• One large egg
• 1/4 cup milk
• One teaspoon Worcestershire Sauce
• Corn, Canola, or Vegetable Oil for Frying
• Deep Frying Pan
• Heat Resistant Spatula
• Metal Spoon

1. To begin, heat cooking oil in deep sided frying pan on your stovetop. Next, open canned pink salmon and drain well. Remove any undesirable pieces, such as large bones, or skin. Place drained, pink salmon in a large mixing bowl.

2. In the mixing bowl, stir in the bread crumbs, garlic powder, large egg, 1/4 cup milk, and Worcestershire sauce. Stir well and make a consolidated mixture that holds together well. The croquettes need to be moist, but not soaking wet. They should form a soft ball when rolled.

3. Roll the salmon croquette mixture into about one dozen one inch diameter balls. Gently drop them into hot frying oil and fry until they are brown on all sides. Move the balls around as they fry to prevent them from burning by staying in one spot for too long.

Tips & Warnings

• These salmon croquettes can be made up ahead of time and placed in the freezer. They can then be thawed and cooked as you need them.
• The used cooking oil may have a faint fishy taste after frying and should not be used for other fried foods, except seafood.