Friday, January 31, 2014

Tuna Croquettes

Tuna Croquettes

  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 2 cans (7 ounces each) tuna, drained
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon lemon juice
  • fine dry bread crumbs
  • 1 egg, lightly beaten
  • 2 tablespoons water
  • oil for deep frying
In medium saucepan, melt butter. Add flour, salt and pepper; mix well. Gradually add milk and cook until thick, stirring constantly. Stir in tuna, parsley and lemon juice; mix well then chill. Shape mixture into 8 croquettes; roll in crumbs, dip into slightly beaten egg mixed with water and roll again in crumbs. Fry in small batches in deep fat at about 370° for about 5 minutes. Croquettes should be golden brown. Transfer tuna croquettes to paper towels to drain.
Serves 4.
* Diana Rattray
southernfood.about.com

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