• This topic is empty.
Viewing 0 reply threads
  • Author
    • #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 egg
      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

Viewing 0 reply threads
  • You must be logged in to reply to this topic.