Category Archives: Croquettes


Batter for Vegetables

  • YIELD 1cups


  • 1 cup flour
  • 1 teaspoon sugar
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 1teaspoon pepper
  • 1 cup buttermilk
  • 1 egg
  • vegetable oil (for frying)

  1. Combine dry ingredients. Add buttermilk and egg. Beat till smooth. Dip thin sliced veggies into batter then deep fry. Drain on paper towel if desired.


Giada’s Crispy Turkey and Stuffing Bites

  • PREP:20
  • COOK:10
  • TOTAL:30
  • SERVES:16


For The Cranberry Dipping Sauce:

  • 1/2 cup cranberry sauce
  • 1/4 cup mayonnaise
  • 1/2 teaspoon grated orange zest, from 1/2 an orange

For The Balls:

  • Vegetable oil for frying
  • 1 cup finely diced cooked turkey
  • 1 1/2 cups leftover stuffing
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon chopped rosemary
  • 3 eggs, divided
  • 1/2 cup flour
  • 1 cup panko bread crumbs
  • 1/2 cup diced smoked mozzarella, 16 (1/2 inch) pieces
  • Kosher salt, to taste


Level: Easy

As seen on: Giada’s Holiday Handbook, Season 2, Episode 4. Thanksgiving Brunch.

  1. In the bowl of a food processor, puree the cranberry sauce, mayonnaise and orange zest until evenly combined. Refrigerate until ready to use.
  2. Heat 3 inches of vegetable oil in a medium saucepan over medium heat.
  3. In a medium bowl, mix together the turkey, stuffing, parmesan cheese, rosemary and one egg. Mix well until the mixture is evenly moistened. Place the flour, remaining 2 eggs and panko bread crumbs in 3 separate shallow bowls. Beat the eggs to break apart until one cohesive color. Using a 1 tablespoon scooper, scoop a ball of the turkey mixture. Press one piece of smoked mozzarella into the middle of the ball and reform the mixture around the cheese.
  4. Bread the stuffed ball starting with the flour, then egg and lastly the panko. Repeat with the remaining ingredients. Fry 4 to 5 or the balls at a time in the hot oil for 2 to 3 minutes or until deep golden brown and hot all the way through.
  5. Remove from the oil onto a paper towel lined plate and sprinkle with a pinch of salt. Serve along side the cranberry mayonnaise for dipping.

Carolina Crab Cakes

Even if you don’t live near the coast, you can still have delicious crab cakes when you use our seafood seasoned breading mix.


  • 1/2 cup House-Autry Seafood Seasoned Breading Mix
  • 2 cups fresh crabmeat – drained
  • 1 small egg – beaten
  • 1/4 cup mayonnaise
  • 3 tbsp scallions – minced
  • 2 tsp hot sauce
  • 1 tsp dried parsley
  • 2 tbsp celery – minced
  • 1/2 tsp dried dill


  1. Combine all ingredients until thoroughly mixed. Shape into approximately 8 patties, then coat with additional House-Autry Seafood Seasoned Breading Mix.
  2. Cook over medium-high heat in 1/8-inch hot oil 5 minutes, turning halfway through cooking.

Buttermilk Fried Oysters

Bring some downeast seafood flavor to your kitchen with these buttermilk fried oysters, made with our seafood seasoned breading mix!


  • 1 cup House-Autry Seafood Seasoned Breading Mix
  • 1 pint raw oysters, drained
  • 1/2 cup buttermilk
  • Oil for frying


  1. Preheat oil in deep fryer to 365°F or 1/4-inch oil in skillet to medium high. Rinse oysters in cold water; drain and place in a small bowl with buttermilk, stir to coat. Drain and dredge in House-Autry Seafood Seasoned Breading Mix until lightly coated.
  2. Fry until golden brown all over, 2-4 minutes, depending on size.

Super Easy Salmon Cakes

Canned salmon and our seafood seasoned breading mix make this an easy-to-make everyday dinner.


  • 1/3 cup House-Autry Seafood Seasoned Breading Mix
  • 14 ounces (1 large can) salmon – drained, bones and skin removed
  • 1 large egg – beaten
  • 2 tbsp mayonnaise
  • 2 tbsp scallions – minced
  • 1 tbsp mustard


  1. Combine all ingredients until thoroughly mixed. Shape into 8 patties and coat with additional House-Autry Seafood Seasoned Breading Mix.
  2. Cook in 1/8-inch hot oil at medium high heat for 5 minutes, turning halfway through cooking.

Monte Cristo Bites



  • Prep  10 m

  • Cook 5 m

  • Ready In 15 m

  1. Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
  2. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
  3. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners’ sugar just before serving.


Bacon Cream Cheese Bombs

Prep Time 5 mins
Cook Time 11 mins
Total Time 16 mins
Servings: 8


  • 1 can of refrigerated biscuits
  • 8 oz cream cheese softened
  • 8 oz bacon cooked and crumbled
  • 1/4 cup of chopped green onion
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated cheddar cheese
  • 1 tsp garlic salt


  1. In a medium sized mixing bowl, mix together cream cheese, bacon, green onions, garlic salt, and parmesan cheese, mix well.

  2. Open can of biscuit dough and separate out each biscuit. Roll each biscuit out flat.

  3. Take a spoonful of the cream cheese mixture and place it into the center of the biscuit dough.

  4. Take edges of the biscuit dough and fold over until cheese is covered. Pinch edges to seal.

  5. Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled grated cheddar cheese on each biscuit before placing in the oven.

  6. Bake at 350 degrees for 11-13 minutes or until golden brown.

Potato Salmon Patties



  • Prep  15 m

  • Cook  10 m

  • Ready In  45 m

  1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
  2. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Salmon Cakes with Roasted Red Pepper Cream Sauce

Leftover or canned salmon made into these salmon patties create a whole new meal with tons of flavor made extra delicious thanks to a super simple roasted red pepper cream sauce.


For the Salmon Cakes

  • 4 green onions, roughly chopped
  • ⅓ cup Italian parsley, chopped
  • ¼ cup fresh dill. chopped
  • 3 cups fine fresh bread crumbs from about 10 ounces of bread (I prefer french bread), divided
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 tablespoons mayonnaise
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons lemon juice
  • 2½ cups flaked cooked salmon (about 15 ounces)
  • Kosher salt and freshly ground black pepper
  • ½ cup vegetable oil for sautéeing

For the Red Bell Pepper Cream Sauce

  • 4 red bell peppers or 2 15 ounce jars of roasted red bell peppers
  • 2 cups heavy whipping cream
  • Kosher salt and cayenne pepper


For the Salmon Cakes

  1. Add the green onions, parsley and dill to the bowl of a food processor and process until fine. Add 1½ cups bread crumbs, eggs, melted butter, mayonnaise, mustard and lemon juice. Pulse on and off until well mixed.
  2. Add the chunks of salmon and season with kosher salt and black pepper and pulse on and off until gently combined and mixture begins to hold together. Be careful not to over process. Cover and refrigerate for at least 30 minutes up to overnight. Shape into patties ⅜’ thick. Dip the patties into the remaining bread crumbs, and pat to coat all of the sides completely then set aside.
  3. In a large skillet, heat the oil to medium or so that the oil sizzles when a bread crumb is dropped into it. Sauté the patties for 2 minutes or until golden brown on each side turning once. Place the patties on a plate lined with paper towels and cover to keep warm. Serve with egg noodles and red bell pepper cream sauce.

For the Red Bell Pepper Cream Sauce

  1. Roast the whole peppers over medium high flame, turning often, until charred. Please in a plastic bag, seal and allow to steam in the bag for about 10-15 minutes or until the skin peels off easily. Remove the skin, stem and seeds and coarsely chop the bell peppers.
  2. In a medium pot over medium heat, add the bell peppers and the cream and bring almost to a boil. Reduce the heat to a medium and cook until the cream has reduced by half, about 8 minutes. Purée with a hand held blender, in a blender or in food processor (be sure the top is vented to allow steam to escape so it doesn’t blow off the lid) until smooth.
  3. Season with kosher salt and a few shakes of cayenne pepper to taste. Keep over low heat before serving.



  • 3 c. of mashed sweet potatoes
  • 4 tbs. butter, melted
  • 1/4 c. of milk
  • 1 tsp. of pepper
  • 2 tsp. of salt
  • 2 eggs, lightly scrambled
  • 4 tbs. of flour
  • pinch of nutmeg
  • 1 lb. of fresh chorizo, removed from casing
  • 1 clove of garlic, minced
  • 1/2 red bell pepper, finely chopped
  • 1/2 c. of flour
  • 1 egg, beaten
  • 2 tbs. of water
  • 1/2 c. of bread crumbs
  • oil for frying


  1. Mix the mashed potatoes with the butter, salt, pepper, salt, beaten eggs and nutmeg.  Place in a fridge to chill.  In a large skillet, brown the chorizo well.  Once fully cooked, add the garlic and red pepper and continue to cook until fragrant.  Cool the chorizo filling and stir into the mashed potatoes.  Return mixture to the fridge to cool.
  2. Scoop the mashed potatoes into portions 3 tablespoons each.  Wet your hands and form each of the portions into a smooth ball.  Place on a cookie sheet lined with a sheet of wax paper.  When you’ve rolled all of the croquettes, place in the freezer to allow them to solidify a bit.
  3. While the  croquettes are cooling, break out 3 shallow dishes.  Add 1/2 c. of flour to one dish.  Scramble the egg and two tbs. of water together in the second dish.  Place the breadcrumbs in the third dish.  Take the croquettes out of the freezer and start an assembly line.  First dredge them in the flour, shaking off the excess.  Then, plunk them in the egg to wet them all over.  Lastly, dredge in the breadcrumbs and place on a clean dish or another cookie sheet lined with parchment.

Heat a pot of cooking oil to 340° and gently lower a batch of arancini into the hot oil (5 at a time is good).  Cook until beautifully golden on the outside, about 9 minutes.  Drain on paper towels and serve with a fat wedge of lime and a sweet dipping sauce of your choice.