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Submitted by: Sandra Dodson from Indianapolis, IN
Originally shared on the web 02/28/2011

6-oz. can pink salmon, undrained
2 eggs, beaten
1 t. salt
2 c. corn flake cereal, crushed and divided
1 t. baking powder
1/2 c. corn oil

Combine salmon with liquid, eggs, salt and 1/2 cup corn flakes; blend in baking powder. Shape into croquettes; roll into remaining corn flakes. Heat oil to 375 degrees in a 10-inch skillet; deep-fry croquettes. Drain on paper towel. Serves 4.