Salmon Puffs

1. 1

   Pour juice out of can into a measuring cup and set aside. Mix drained salmon and egg. Add sifted flour. Stir thoroughly. It will be very thick.

2. 2

   Add pepper to taste. Take 1/4 cup of salmon juice, add heaping teaspoon of baking powder to the juice, beat with a fork. It will foam. Pour into salmon mixture and mix thoroughly. Put into hot oil (deep fryer) by the teaspoon full, it will puff up and be light and crispy. It is done when the puff is light brown (golden). We make a cocktail sauce of catsup, ground fresh horseradish, and worchestershire sauce, about 1 cup catsup, 1 tablespoon horseradish, 1 teaspoon worchestershire sauce. Probably would be much better with freshly caught salmon

* Per serving · 4 servings · Values may vary.

No additional tips available.