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
No comments:
Post a Comment