Pan-fried to crispy perfection, these Spicy Salmon Rice Croquettes are a crave-worthy appetizer or snack served alongside a homemade chipotle dipping sauce.
Cook jasmine rice according to package directions; let cool slightly. Refrigerate until completely cooled.
Toss together rice, salmon, carrot, green onions, chipotles, lime zest, lime juice, mustard and cilantro. Stir in eggs, bread crumbs and mayonnaise until well combined. Using 1/4-cup measure, roll the mixture into sixteen 3-inch long logs. Transfer to parchment paper-lined tray. Refrigerate for at least 1 hour or until well chilled and firm.
Stir together sour cream, mayonnaise, chipotles, garlic, salt and pepper until blended. Set aside.
Pour enough oil into a large skillet to come 1/2 inch up side; heat over medium heat. Cook croquettes, in 4 batches, for 5 to 8 minutes or until golden brown all over. Transfer to a paper towel-lined tray.
Serve croquettes with dipping sauce.
One of the best ways to enjoy fish and seafood are in crispy deep-fried nuggets like these croquettes or maybe some crab cakes! It’s perfect for adding to the list of flavorful fish and seafood dishes with rice.
We’ve given these bites a spicy touch with minced chipotles in adobo. But, make sure to serve with the homemade creamy chipotle dipping sauce for a refreshing contrast to the warm and crispy croquette.
While everyone loves the crispy outer shell and tender inside of any fried delicacy, it might not be as common to fry at home. So, we’ve put together a few deep-frying tips to get you on the right track:
-For best results, use sufficient oil so that your croquettes are submerged when frying. If you want to use the oil to use again for more croquettes, let cool completely in the pan first, and then pour into a reusable container. Important: for safety reasons, make sure the oil is completely cool before removing from the pan.
–Test the heat of the oil before adding in all of your croquettes. Drop one croquette in and if it begins to fry easily, the oil is ready, if not, wait a few more minutes.
-If your croquettes are browning too quickly, reduce the heat.
-When removing croquettes from the oil, make sure to use a heat proof slotted spoon and transfer to a paper-towel lined plate to absorb any excess oil.
If preferred, substitute crab or canned tuna for salmon.