Sheryl Crow has a lot of titles to her name: rockstar, actress, cancer survivor, GRAMMY award winner, and mother of two “lively” boys. She can go ahead and add another to that list: chef. She welcomed a film crew into her kitchen to share a family recipe for salmon croquettes, her sons’ favorite food.
Sheryl is serious about having fun around the house and being healthy. After surviving cancer, she set out on a journey to live a more healthy lifestyle that includes a diet laden with omega fatty acids. That’s the good stuff, most commonly found in fish. According to Crow, they eat fish at least three times a week. For all the parents out there, you know that means you have to get creative. Enter her mother’s recipe for salmon croquettes, one of Sheryl’s childhood favorites.
She joked in a video for Us Weekly that she was doing her best Julia Child impression, but dadgum if she isn’t good at this! She could easily have her own cooking show! I’d be there for it!
- 1 can sockeye salmon
- 2 eggs
- 1 tsp dried onion flakes
- i pack of crushed saltine crackers
- canola oil
- salt and pepper
- Remove the bones and skin from the salmon and put the salmon in a large bowl.
- Add 1 cup of crushed saltines, 1 egg, and a pinch of onion flakes to the salmon and mix with your hands. Add a little salt and pepper. Roll the salmon mixture into balls.
- In a separate bowl, mix 1 egg and a teaspoon of water to create and egg wash. Put your remaining cracker crumbs in a third bowl. Then, roll your salmon balls in the egg wash and the cracker crumbs. This will create a nice crust when you fry them.
- Heat canola oil in a large pot. You want enough in there to let the balls submerge. Using a spaghetti ladle or slotted spoon gently place the balls into the oil and fry until they are golden brown.
- Remove the balls from the oil and place them on a plate covered with a paper towel to cool.
- Serve with spicy remoulade.