TUNA CROQUETTES
I was gearing up from the Zaar World Tour. When looking at some Jewish cooking websites I stumbled onto an old favorite and then realized it wasn't posted here. So, here goes, feel free to adjust seasonings for your personal taste.
Provided by PaulaG
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine all the ingredients; nix well.
- Shape the mixture into 4 equal size patties.
- Heat 1 to 2 tablespoons oil in heavy frying pan add the formed patties and fry on both sides until golden brown.
- Drain on paper towels to absorb excess oil.
Nutrition Facts : Calories 249.3, Fat 7.7, SaturatedFat 1.9, Cholesterol 128.7, Sodium 379.1, Carbohydrate 15.4, Fiber 3.8, Sugar 0.3, Protein 29.9
TUNA CROQUETTES
Steps:
- Gather the ingredients.
- 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 minutes.
- 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 you're ready to eat, moisten your hands with some water and shape the tuna mixture into 8 oval patties.
- In a heavy, deep skillet, heat the vegetable oil to 350 F.
- In a shallow dish, add the breadcrumbs.
- Beat the egg with 1 tablespoon 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 minutes 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.
Nutrition Facts : Calories 530 kcal, Carbohydrate 26 g, Cholesterol 116 mg, Fiber 2 g, Protein 32 g, SaturatedFat 9 g, Sodium 407 mg, Sugar 6 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g
TUNA CROQUETTE
Provided by Alton Brown
Categories appetizer
Time 31m
Yield 8 appetizer size croquettes
Number Of Ingredients 9
Steps:
- Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
- Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.
TUNA CROQUETTES
Crushed buttery crackers make the crispy coating for these flavorful appetizers.
Provided by My Food and Family
Categories European
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are tender, stirring occasionally; cool. Mix with potatoes, tuna and cheese.
- Shape tuna mixture into 12 (3-inch-long) logs. Dip in egg, then roll in cracker crumbs to evenly coat all sides of each log.
- Heat oil in large saucepan to 375°F. Add tuna logs, in batches; cook 6 min. or until evenly browned, turning occasionally. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
OLD FASHIONED TUNA CROQUETTES
Make and share this Old Fashioned Tuna Croquettes recipe from Food.com.
Provided by spice queen
Categories Lunch/Snacks
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Combine tuna mixture and form into croquettes.
- Chill a few hours before frying.
- Brown both sides in butter. Cover and cook on low 10 minutes.
- Combine sauce ingredients and heat on stove or in microwave.
- Serve sauce over croquettes.
CRISPY TUNA CROQUETTES
Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping. Garnish with sprigs of parsley.
Provided by MariaTheSoaper
Categories Appetizers and Snacks Tapas
Time 3h41m
Yield 8
Number Of Ingredients 21
Steps:
- Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
- Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
- Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
- Whisk 2 eggs in a small bowl.
- Pour panko bread crumbs into a shallow dish.
- Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 24 g, Cholesterol 93.9 mg, Fat 29.1 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7 g, Sodium 248.4 mg, Sugar 1.3 g
EASY TUNA PATTIES
These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich.
Provided by Phyllis Spencer Brixey
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
- Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 13.9 g, Cholesterol 124.6 mg, Fat 15.5 g, Fiber 0.8 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 408.7 mg, Sugar 1.2 g
TUNA CROQUETTES
This tuna croquettes recipe is one of our favorites. My husband and I grow our own cucumbers and dill, which makes the dish taste extra fresh. Reduced-fat mayonnaise and sour cream can be used in place of full-fat versions. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving., In a small bowl, combine eggs, tuna, carrot, bread crumbs, green onion, parsley and pepper. Shape into x 2-in. logs; roll in remaining bread crumbs. In a large skillet, heat oil over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Repeat with remaining croquettes. Serve with sauce.
Nutrition Facts : Calories 85 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 135mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
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TUNA CROQUETTES RECIPE | FOOD & WINE
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Category TunaTotal Time 4 hrs 50 mins
- Heat olive oil in a medium saucepan over medium. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in garlic; sprinkle 1/2 cup flour over mixture. Reduce heat to low; cook, whisking constantly, until flour is lightly toasted and garlic is golden, about 4 minutes. Gradually whisk in milk, and cook, whisking constantly, until sauce is smooth and very thick and begins to pull away from sides of pan, about 4 minutes. Remove from heat; stir in tuna, parsley, lemon zest and juice, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper until combined. Transfer mixture to a large bowl; let cool 10 minutes. Cover and refrigerate until cooled and slightly firm, at least 3 hours or up to 2 days.
- Lightly oil hands with olive oil. Roll chilled tuna mixture between your hands into 24 (1 1/2-inch) balls; place on a baking sheet lined with parchment paper. Freeze croquettes, uncovered, until firm, about 25 minutes. Pour neutral oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high until oil reaches 325°F. Place beaten eggs, panko, and remaining 1/4 cup flour in 3 separate wide, shallow bowls. Stir remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper into panko.
- Dredge each croquette in flour. Dip in egg; allow excess egg to drip off. Dip in panko, and turn to coat. Place coated croquettes on large plates. Once all are breaded, immediately begin frying.
- Working in 2 batches and returning oil to 325°F between batches, fry croquettes, turning occasionally using a slotted spoon or spider, until deep golden brown, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain.
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