Tuna Croquettes
Tuna croquettes are crispy, flavorful bites of happiness that come together easily. They’re perfect for appetizer platters, quick lunches, or light dinners. Made from canned tuna, breadcrumbs, and a few other simple ingredients, these croquettes are a fantastic way to elevate everyday staples into something special. Whether you enjoy them with a dollop of tartar sauce or a squeeze of lemon, they’re delicious!
Ingredients
- 1 can about 15 oz tuna, drained (opt for solid white tuna for the best texture)
- 1 cup breadcrumbs you can use panko for extra crunch or gluten-free breadcrumbs if needed
- 1/4 cup finely chopped onion green onions work too
- 1/4 cup mayonnaise
- 2 large eggs
- 1 tsp Dijon mustard or a squeeze of lemon juice for a zesty kick
- Salt and pepper to taste
- Oil for frying canola or vegetable oil works great
- Substitutions: You can use canned salmon instead of tuna for a different flavor or add in some chopped veggies like bell peppers or carrots for extra crunch.
Instructions
- Mix It Up: In a medium bowl, combine your drained tuna and breadcrumbs. Stir until they're well mixed together. Then, add the chopped onion, mayonnaise, eggs, Dijon mustard, salt, and pepper. Mix it all up until it’s nice and combined (your hands may come in handy here—get dirty!).
- Form the Croquettes: Now it’s time to shape our mixture into croquettes. Use your hands to scoop out about two tablespoons of the mixture and roll it into a ball. Then flatten it slightly to get that nice croquette shape. Place on a plate. Repeat until all your mixture is formed into croquettes.
- Heat the Oil: In a large skillet, pour enough oil to cover the bottom. Heat over medium heat until the oil is shimmering (but not smoking!).
- Fry Up: Carefully add your croquettes to the hot oil. Don’t overcrowd the pan—give them some space to breathe! Fry until they’re golden brown and crispy, about **3-4 minutes** on each side. Flip them gently with a spatula. We want these little beauties to stay intact!
- Drain: Once they’re cooked, transfer the croquettes to a plate lined with paper towels to absorb any excess oil. Then, they’re ready to serve!