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4 servings1 can (15-1/2 ounces) salmon, drained, cleaned and flaked 1 egg 1 cup corn flake crumbs, divided 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 1/3 cup chopped celery 1/4 cup chopped onion 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk Butter Flavor CRISCO Shortening or Butter Flavor CRISCO Stick for frying In medium bowl combine salmon, egg and 1/2 cup corn flake crumbs. Mix well. Set aside. In 1-quart saucepan melt Butter Flavor Crisco. Add celery and onion. Cook and stir over medium heat until tender. Stir in flour, salt and pepper. Blend in milk. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat. Blend into salmon mixture. Shape by scant 1/3-cupfuls into cone shapes. Roll in remaining corn flake crumbs to coat. In deep-fat fryer or deep saucepan heat 1-1/2 to 2 inches Butter Flavor Crisco to 350ºF. Fry a few pieces at a time in hot oil for 2-1/2 to 3 minutes, or until deep golden brown, turning once or twice. Drain on paper towels. Serve inmmediately or keep warm in 175ºF oven. Serve with Lemon Dill Sauce, if desired. Tuna Croquettes: Follow the recipe above, substituting 1 can (12-1/2 ounces) tuna for salmon. |
