Ingredients:
1 (14 ounce) cans drained salmon
1/2 cup flour
1 beaten eggs
1/4 cup milk
1 tablespoon lemon juice
1 tablespoon dried parsley
1 teaspoon baking powder
1/8 teaspoon black pepper
1 teaspoon salt
oil, for deep frying “,or”,pan frying
Directions:
Heat oil in deep fryer or in deep heavy saucepan until hot but not smoking.
In a bowl, separate salmon with a fork.
Add flour, egg, parsley, salt,lemon juice, and black pepper.
Mix thoroughly.
Add baking powder to 1/4 c. milk and with a fork beat until foamy
Pour this mixture into salmon and mix until well blended.
Using 2 teaspoons, scoop up mixture with one spoon and with the other spoon, slide mixture into the hot oil.
The puffs will cook quickly and are done as soon as they are brown.
Remove puffs from oil with a slotted spoon and place on paper towels to drain.
Serve immediately with tartar sauce or cocktail sauce.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.