Crispy Chicken And Vegetable Croquettes Croquetes De Rostit Food

CRISPY CHICKEN AND VEGETABLE CROQUETTES (CROQUETES DE ROSTIT)

Steps:

• Preheat the oven to 375°F
• In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic.
• Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper.
• Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool.
• Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat.
• Remove from the heat and let cool.
• In a food processor, pulse the chicken with the roasted vegetables until a puree forms.
• Season the puree generously with salt and pepper.
• Melt the butter in a large skillet.
• Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned.
• Stir in the chicken puree.
• Gradually add the milk, little by little at first and whisking constantly until it has all been added.
• Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes.
• Season with salt and pepper and let cool to room temperature, about 1 hour.
• In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°F
• On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes.
• Cut the ropes into 1 1/2-inch pieces.
• In a shallow bowl, beat the eggs.
• Spread the bread crumbs in another shallow bowl.
• Dip the croquettes in the egg, then coat all over with the bread crumbs.
• Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute.
• Transfer the croquettes to paper towels to drain and serve piping hot.

PAN FRIED CHICKEN CROQUETTES

Steps:

• Melt butter in a saucepan over medium heat. Whisk flour into melted butter; cook and stir until raw flour taste cooks off and a paste forms, about 1 minute. Slowly whisk milk and chicken broth into butter mixture, whisking constantly, until mixture is thick and smooth, 5 to 10 minutes. Remove sauce from heat and cool slightly, about 10 minutes.
• Stir chicken, 1 cup bread crumbs, eggs, onion, parsley, garlic powder, celery seed, salt, and black pepper together in a bowl; add cooled sauce to chicken mixture and stir until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
• Shape chilled chicken mixture into 6 patties. Pour remaining bread crumbs into a shallow bowl and roll each chicken patty in bread crumbs to coat completely.
• Heat oil in a large skillet over medium-high heat. Cook patties in hot oil, turning once, until patties are cooked through and golden brown on each side, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

VEGETABLE CROQUETTES - VEGAN

Steps:

• Boil potatoes until soft, and then mash.
• Melt vegan margarine in frying pan, add garlic, onion and curry powder. Cook until lightly browned. Add carrot and zucchini and continue to cook until soft.
• Remove from the heat, add potatoes, and leave for a short time to cool. Add egg replacer mix, 2 tablespoons of crumbs and vegan parmesan and mix well.
• When mixture is cool enough, shape mixture into small logs. Combine extra crumbs and parsley, then roll croquettes in the mixture until coated.
• Heat enough oil in frying pan to cover it, the croquettes will also soak a lot of it up, so you will need to add some more as you go. Fry Croquettes on both sides until golden brown, and drain on absorbent paper.