Chicken Croquettes
November 20, 2016 Online Recipe Guide
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- 2 cups finely diced leftover chicken
- 2 Tbs. butter
- 1/3 cup flour
- 1 tsp. salt
- 1/2 cup milk
- 1/2 cup chicken broth
- 1 Tbs. grated onion
- 1 Tbs. fresh lemon juice
- 1 Tbs. chopped fresh parsley
- 1 egg, lightly beaten
- 1 dash each of paprika and nutmeg
- Dry bread crumbs
- 2 eggs beaten with 4 Tbs. water
- Oil for deep-fat frying
- Melt butter in a small pan over moderate heat and blend in the flour and salt. Stir in milk and chicken broth gradually and cook, stirring until thick.
- Cook over LOW heat for 3 minutes, then remove from heat and cool.
- Stir in the chicken, onion, lemon juice and parsley. Refrigerate until thoroughly chilled.
- With wet hands, shape mixture into 8 balls. Roll in bread crumbs. Shape balls into cones, handling lightly.
- Dip into egg/water mixture, and roll in bread crumbs again.
- Fry in deep hot oil (365) 2-1/2 – 3 minutes, until lightly browned and heated through. Drain.
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