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Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 2 hrs 40 mins
Yield: Makes about 20
salmon-and-mashed-potato croquettes
Ingredients
Ingredient Checklist
2 russet potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
Kosher salt (we use Diamond Crystal) and freshly ground pepper
2 large eggs, plus 2 large yolks
1/4 cup chopped scallion greens (whites reserved for another use)
1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
3 tablespoons unbleached all-purpose flour
7 1/2 ounces red salmon (1 tin), drained and flaked, any skin and bones removed and discarded, or cold-smoked salmon
1 1/2 cups panko breadcrumbs
Vegetable oil, such as safflower, for frying
Flaky sea salt, such as Jacobsen
Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 2 hrs 40 mins
Yield: Makes about 20
salmon-and-mashed-potato croquettes
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 2 hrs 40 mins
Yield: Makes about 20
Recipe Summary
prep: 35 mins
total: 2 hrs 40 mins
Yield: Makes about 20
prep: 35 mins
total: 2 hrs 40 mins
prep:
35 mins
total:
2 hrs 40 mins
Yield: Makes about 20
Makes about 20
salmon-and-mashed-potato croquettes
salmon-and-mashed-potato croquettes
Ingredients
Ingredients
- 2 russet potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
- Kosher salt (we use Diamond Crystal) and freshly ground pepper
- 2 large eggs, plus 2 large yolks
- 1/4 cup chopped scallion greens (whites reserved for another use)
- 1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
- 3 tablespoons unbleached all-purpose flour
- 7 1/2 ounces red salmon (1 tin), drained and flaked, any skin and bones removed and discarded, or cold-smoked salmon
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, such as safflower, for frying
- Flaky sea salt, such as Jacobsen
- Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving
Directions
In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Salmon-and-Mashed-Potato Croquettes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Salmon-and-Mashed-Potato Croquettes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
