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- December 26, 2020 at 10:06 pm #595500
3 tbs butter
1/2 cup onion, finely chopped
1 clove garlic, minced
1/4 cup flour
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp paprika
1 cup whole milk
12-oz can light chunk tuna
2/3 cup dry breadcrumbs
1 tbs water
2 cups vegetable oil, for frying
For Serving: tartar sauce
In a medium saucepan over medium heat, melt the butter. 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 3 hours or overnight.
When ready to eat, moisten hands with some water and shape the tuna mixture into 8 oval patties.
In a heavy, deep skillet, heat the vegetable oil to 350°.
In a shallow dish, add the breadcrumbs.
Beat the egg with 1 tbs of water in another shallow dish.
Coat a croquette with the dry breadcrumbs, then dip into the egg mixture.
Place the croquette back in the breadcrumbs and coat again. Repeat with all of the croquettes.
Gently place the croquettes into the hot oil using a spider or spatula and deep fry for 2 min on each side, until golden brown.
Drain the tuna croquettes on paper towels for a couple of minutes.
Serve hot with tartar sauce for dipping. Serves 4
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