Recipe by LoCo
My mom made these for me when I was a little girl. To this day, I still have to eat them with spinach and crackers. Delicious dipped in yellow mustard, too.
Top Review by Librarybaker
I had forgotten how good these were. When I found it here, I couldn't wait to make them again. Thanks for sharing such a delicious and economical recipe. Next time I'll put in a little onion like the other reviewer; that sounds like a great addition.
- 1 (14 ounce) can salmon
- 1⁄4 cup salmon liquid, from the salmon
- 1 egg, slightly beaten
- 1⁄2 cup flour
- 1 teaspoon baking powder
- oil (for frying)
Directions See How It's Made
- Half fill a deep fryer or skillet with oil. Preheat while you are mixing the salmonettes. Drain all but 1/4 cup liquid off the canned salmon and set it aside. Put the salmon in a mixing bowl and break it apart with a fork until you have no big flakes. Add the flour and egg. Blend with a spoon until all of the flour is mixed in, don't overmix.
- Add the baking powder to the liquid that was set aside and beat with a fork or whisk until frothy. Immediately pour this into the salmon mixture and stir until well blended. It is important not to let the baking powder and liquid mixture sit after mixing. Pour it immediately.
- Drop the mixture by spoonfuls (small bite sized balls are the best) into the hot oil. They will brown very quickly-about 5-7 minutes. Lift them out with a slotted spoon and drain on a paper towel.