Egg Croquettes Food

CHICKEN CROQUETTES

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

EGG CROQUETTES

Steps:

• Peel and chop hard-boiled eggs.
• Melt butter in a double boiler; add flour and stir until blended.
• Add milk and seasonings; cook until mixture is thickened.
• Remove from heat and add hard-cooked eggs.
• Set aside to cool.
• Preheat oil to 365°F.
• When cold, shape egg mixture into croquettes; roll in cracker crumbs, dip in egg and again in crumbs.
• Fry in fat until golden (approximately 5 minutes).

EGG CROQUETTES

Steps:

• 1. For the white sauce: melt butter in a saucepan over low heat; add flour and salt, blend. Add milk all at once. Cook quickly, stirring constantly, till mixture thickens and bubbles. Remove sauce from heat when it bubbles.
• 2. Combine the white sauce and the next five ingredients, plus 1 tsp. salt; mix well. Chill for several hours.
• 3. When thoroughly chilled, form this mixture into croquetttes, using 1/4 cup for each. Mix eggs and 2 Tbsp. water. Roll croquettes in cracker crumbs; dip into egg mixture; roll in crumbs again. Chill for 20 minutes.
• 4. Fry in deep, hot fat (365-degrees) till golden brown, about 2 to 3 minutes. Drain on paper towels.

EASY CHICKEN CROQUETTES

Steps:

• Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
• Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
• Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
• Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
• MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
• Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.

EGGPLANT CROQUETTES

Steps:

• Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
• Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
• Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

DUTCH MEAT CROQUETTES

Steps:

• Saute onion in butter (or broth) until tender.
• Add crumbs (or bread or mashed potatoes) to onion.
• Add seasonings, aroma and parsley to mixture.
• Add meat.
• Add broth or water if too dry.
• The mixture should be firm and stick together to form and hold shape.
• Form into 8 cylinder, balls, or pattie shaped croquettes.
• Coat with bread crumbs, then dip in the egg white, then in the bread crumbs again.
• Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout.
• Serve hot with french fries and salad.