History
“The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Philias Gilbert started to write down the recipe… With the input of different cultures, the original recipe has taken itself into many directions, different applications and ingredients. From the original beef croquette it branched out into, salmon croquettes, fish, chicken, vegetarian and many other versions of croquettes.”(Voorn)
Course: Appetizers
Cuisine: Southern
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: The Southern Spice Rack
Ingredients
· 16 oz drained can of salmon
· 1 diced medium yellow onion
· 2 tablespoons SSR Meat Seasoning
· 1 teaspoon garlic powder
· 2 teaspoons lemon juice
· ½ cup plain breadcrumbs
· 1 egg
· vegetable oil for frying
Instructions
1. in a large bowl combine the salmon, onions, SSR Meat Seasoning, garlic powder, lemon juice, breadcrumbs, and egg. Make sure the ingredients are well incorporated and mixed.
2. Form the salmon mixture into about eight patties, set aside.
3. In a large pot pour enough oil to come about halfway up the salmon pattie. Heat oil to 375°F.
4. Once the oil is hot carefully fry each side until golden brown and let drain on a paper-towel lined plate.
5. Serve with grits, rice, and more!
History Cite: Voorn, Alex. “Brief History of Croquettes.” Voorn Croquettes, 14 Apr. 2014, voorncroquettes.com/brief-history-of-croquettes/.