Recipes

Chicken Croquettes

November 20, 2016  Online Recipe Guide Avatar
  • 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
  1. 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.
  2. Cook over LOW heat for 3 minutes, then remove from heat and cool.
  3. Stir in the chicken, onion, lemon juice and parsley. Refrigerate until thoroughly chilled.
  4. With wet hands, shape mixture into 8 balls. Roll in bread crumbs. Shape balls into cones, handling lightly.
  5. Dip into egg/water mixture, and roll in bread crumbs again.
  6. Fry in deep hot oil (365) 2-1/2 – 3 minutes, until lightly browned and heated through. Drain.

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