Egg Onion And Apple Croquettes Food

AIR-FRYER BREAKFAST CROQUETTES WITH EGG & ASPARAGUS

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour until smooth; cook and stir until lightly browned, 1-2 minutes. Gradually whisk in milk; cook and stir until thickened (mixture will be thick). Stir in hard-boiled eggs, asparagus, green onions, cheese, tarragon, salt and pepper. Refrigerate at least 2 hours., Preheat air fryer to 350°. Shape 1/4 cupfuls of egg mixture into twelve 3-in. long ovals. Place bread crumbs and eggs in separate shallow bowls. Roll logs in crumbs to coat, then dip in egg and roll again in crumbs, patting to help coating adhere., In batches, place croquettes in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-10 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-5 minutes longer.

GREEN ONION SCRAMBLED EGGS

Steps:

• In a large skillet, saute onions in butter for 2 minutes. In a large bowl, beat the eggs; add cream cheese and seasoned salt. Pour into the skillet. As eggs set, gently move a spatula across bottom and sides of pan, letting uncooked portion flow underneath. Continue cooking and stirring until the eggs are completely set.

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.

EGG, ONION, AND APPLE CROQUETTES

Steps:

• To make the croquettes:
• In a large bowl combine well the hard-boiled eggs, the onion, the apple, the béchamel, the cumin, the lemon juice, and salt and pepper to taste and chill the mixture for 30 minutes. Form the mixture in 1-inch balls, dip the balls in raw eggs, shaking off the excess, and roll them in the bread crumbs, transferring the croquettes as they are made to a baking sheet lined with wax paper. Chill the croquettes, covered loosely, for 1 hour. In a deep fryer or heavy deep skillet heat 2 inches of the oil to 350°F. and in it fry the croquettes in batches, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for about 2 minutes, or until they are golden. In a small bowl stir together the applesauce and the horseradish. Serve the croquettes with the sauce.
• To make the sauce:
• In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round or wax paper to prevent a skin from forming. Makes about 2 1/4 cups.