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- June 24, 2020 at 8:18 am #585722
3 tbs butter
1/2 cup onion, finely chopped
1 clove garlic, minced
1/4 cup flour
1/4 tsp salt
1/8 ts pepper
1/8 tsp paprika
1 cup whole milk
12-oz can light chunk tuna, drained
2/3 cup dry breadcrumbs
1 tbs water
2 cups vegetable oil
Optional: Tartar sauce, for serving
Melt the butter in a medium saucepan over medium heat. Sauté the onion and garlic until tender. Add the flour, salt, pepper, and paprika and cook, stirring, until the mixture bubbles. Cook and stir for 2 min.
Add the milk, and cook, stirring with a whisk, until the sauce thickens and bubbles. Add the drained tuna and mix gently but thoroughly with a spoon.
Put the tuna mixture into a medium bowl, cover, and refrigerate at least three hours or overnight.
When ready to eat, moisten hands with some water and shape the tuna mixture into 8 oval patties.
Beat the egg with the 1 tbs water in a shallow dish. Add the breadcrumbs to another shallow dish.
Coat a croquette with the dry breadcrumbs, then dip into the egg mixture. Place back in the breadcrumb mixture and coat again. Repeat with all of the croquettes.
In a heavy, deep skillet, heat the vegetable oil to 350°.
Gently place the croquettes into the hot oil using a spider or a spatula and deep fry the croquettes for 2 min on each side until they are golden brown.
Drain the tuna croquettes on paper towels for a couple of minutes. Serve hot with tartar sauce, mustard, sour cream, or ketchup for dipping. Serves 4
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