Grandma Sylvia’s Salmon Croquettes with Fried Onions
Mashed potatoes and a fresh salad would make great accompaniments for this homey dish. If preparing in advance, reheat croquettes on a cookie sheet in a single layer in a 350 degree oven or toaster oven.
- 18 croquetes ServingsServings
Ingredients
Salmon Croquettes
- 2 (15-ounce) cans salmon
- 1 large onion, finely grated or puréed
- 4 eggs, well beaten
- 1 cup matzo meal
- Kosher salt
- Freshly ground black pepper
- Vegetable or Canola oil
Fried Onions
- 2 medium onions, quartered and thinly sliced (about ¼” thick)
- Vegetable or Canola oil
Preparation
Salmon Croquettes
Drain cans of salmon, reserving the juices in a separate small bowl. Place salmon in a large mixing bowl. Carefully remove the skin and bones from salmon and discard.
Mash salmon until smooth and pieces are broken up. Add the onion, eggs, matzo meal and 2 tablespoons of the reserved salmon juices (or more to taste). Mix to blend until
consistency is a mostly smooth batter. Season to taste with kosher salt and freshly ground black pepper.
Using your hands, form patties from the mixture (about ¼”-1/3” thick). Add enough additional oil to the reserved skillet to bring the level of oil up to 1/3” depth. Heat oil in skillet over medium-high heat until oil is hot. Carefully place patties in skillet and fry until nicely browned, turning only once – about 3-5 minutes per side. Do not overcrowd pan. Remove croquettes and transfer to a large platter lined with paper towels to drain.
Repeat with remaining patties. Serve hot, topped with fried onions and enjoy.
Fried Onions
Add a generous layer of oil to cover the bottom of a large skillet (about ¼” depth), and place over medium heat for a few minutes until the oil is hot (you can test this by adding one piece of onion – if it sizzles upon contact, then the oil is hot enough). Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes or until the onions are golden brown. Remove skillet from heat. Remove onions with a slotted spoon and transfer to a plate lined with paper towels to drain, reserving cooking oil in pan.
