ULTIMATE SHRIMP-CRAWFISH-CRAB CROQUETTE BURGER WITH GARLIC AIOLI
Steps:
- For the aioli, combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper, and cayenne, then add the remaining oil and process until thick and smooth. Refrigerate until needed.
- For the croquettes, cook the rice in 2 cups of boiling salted water for 20 to 25 minutes or until done. Add the butter while the rice is still hot. In a mixing bowl, stir flour and eggs to make a light batter. Add rice, green onions and jalapenos; mix well. Add shrimp, crawfish, crabmeat, lemon juice and seasonings. Combine until incorporated but DO NOT OVERMIX to not break up crabmeat. Refrigerate this mixture for 30 minutes to 2 hours.
- Shape the mixture into patties the size of buns and about 1/2 to 3/4-inch thick and coat with cracker crumbs. (An ice cream scoop helps keep portion sizes the same.) Heat oil in a 10-inch iron skillet until bubbles come up from the bottom of a wooden spoon when inserted. Oil should be hot but not smoking. Fry the croquettes over medium to medium-high heat until golden brown on both sides. Drain on paper towel. Season with a sprinkle of salt.
- Grill halved rolls over medium heat until toasted. Spread garlic aioli on each half. Place 1 croquette on bottom half of roll; top with slice of cheese, lettuce, tomato, onion and pickles/jalapenos. Top with other half roll. Serve with your favorite spicy potato chips.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- In a large non metal mixing bowl, dissolve yeast with warm water, add honey and stir. Allow yeast to activate and begin to bloom. Add 4 cups flour, salt, oil, beer and beaten eggs.
- Stir with wooden spoon until thoroughly mixed. Turn out and onto heavily floured surface. Work this flour into the dough, by kneading 10 to 15 minutes as the dough will be sticky. Knead until smooth and it "comes back" when pushed with your finger. Place dough in a lightly oiled bowl, roll dough to coat, cover with plastic wrap and put in a warm place until doubled in size.
- When dough has doubled, punch down in the middle and let rest for 5 minutes. Divide dough into 8 to 12 (3-inch) rolls. Smooth, place on baking sheets and brush with melted butter. Cover with plastic wrap and allow to rise a second time until doubled in size.
- Preheat oven to 350 degrees F. Bake for 30 to 35 minutes. Remove from oven, brush with melted butter and cover with waxed paper until cooled.
SALMON CROQUETTES
Steps:
- Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture.
- Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired.
DUTCH CROQUETTEN
This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!
Provided by Celly
Categories World Cuisine Recipes European Dutch
Time 25m
Yield 8
Number Of Ingredients 18
Steps:
- Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
- Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
- When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
- Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 25.4 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 1.4 g, Protein 18.6 g, SaturatedFat 8.7 g, Sodium 595.3 mg, Sugar 2.8 g
POTATO BEEF CROQUETTES
My daughter brought this recipe home from her high school economics class more than 30 years ago. It's one of the few dishes everyone in my family will eat. --Violet Gertsch, Darlington, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. , In a Dutch oven or deep-fat fryer, heat 2 in. of oil to 375°. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.
Nutrition Facts :
YUMMYLICIOUS JAPANESE BEEF CROQUETTES
Yummy Japanese croquettes combine ground beef with mashed potatoes and onions; formed into patties, then coated with panko and deep fried to a golden brown. Absolutely mouth-watering! They make a delicious snack! I prefer to make them in smaller bite-size pieces so it's easier to pick up with fingers. Serve with Tonkatsu sauce available at Japanese stores or major supermarkets.
Provided by RUBYRONG
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
- Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
- Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 20.4 g, Cholesterol 69.2 mg, Fat 13.9 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 5.1 g, Sodium 195.8 mg, Sugar 1.9 g
HAMBURGER CROQUETTES
I created this recipe one day after wondering why chicken was often stuffed with ham and cheese but not other meats. I tried it with hamburger and added seasoned bread crumbs for just the right touch. -Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Shape beef into four thin patties. Place a half slice of ham and two half slices of cheese on two patties. Top with remaining patties; pinch edges to seal. Coat both sides of burgers with bread crumbs., In a large skillet, cook burgers in oil for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with lettuce, onion and tomato if desired.
Nutrition Facts : Calories 489 calories, Fat 24g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 878mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.
MAC 'N' CHEESE CROQUETTES
Make and share this Mac 'n' Cheese Croquettes recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Roll macaroni and cheese into bit-sized balls.
- Dredge balls in flour seasoned with salt and pepper.
- Tap off excess flour and dip in eggs, then panko.
- Let balls sit for a few minutes to set crust.
- In a separate bowl, mix together mayo, garlic, and lemon juice to make aioli.
- Heat oil in pan until it reaches 375 degrees.
- Very carefully drop balls into hot oil and fry until golden brown.
- Drain on paper towels.
- Serve croquettes on platter with small bowl of aioli dipping sauce.
Nutrition Facts : Calories 52.7, Fat 1.5, SaturatedFat 0.3, Cholesterol 18.3, Sodium 56.3, Carbohydrate 7.9, Fiber 0.3, Sugar 0.5, Protein 1.7
DUTCH KROKETTEN (CROQUETTES)
Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.
Provided by Daydream
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
- If using veal or beef, season with salt and pepper to taste.
- Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
- Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
- Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
- Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
- Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
- Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
- Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
- Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!
Nutrition Facts : Calories 958.3, Fat 39.5, SaturatedFat 17.3, Cholesterol 319.3, Sodium 1122.9, Carbohydrate 88.3, Fiber 5.6, Sugar 8, Protein 53.5
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