Serves 3 to 4
Croquettes are a mixture of diced or minced meat and a white sauce, which is then formed into round or oval patties. I have also seen them shaped into cones. I prefer making patties because they can be pan fried in less oil. Croquettes are very popular in Pennsylvania Dutch country, and this recipe came from my grandmother. It is a quick and easy way to turn leftover chicken or turkey into a different and delicious main dish presentation.
- 2 cups finely diced cooked chicken or turkey
- 2 tablespoons grated or very finely chopped onion
- 2 tablespoons butter, preferably unsalted
- 1/3 cup all-purpose flour
- 1 cup milk
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped parsley
- 1 egg, beaten
- 3/4 cups fresh breadcrumbs
- Canola or other vegetable oil for frying
Mix together the chicken and onion. Melt butter in a small saucepan over medium heat. Add the flour and stir briskly for several minutes to make a roux, being careful not to brown. Gradually add the milk, whisking constantly until thickened and all lumps are dissolved. Add salt and pepper; remove from heat and let cool. Stir in the chicken mixture, lemon juice, and parsley; combine well. Place in the refrigerator until chilled.
Heat the oil, just enough to come about half way up the thickness of the croquettes, in a large fry pan over medium-high heat. Form the chicken mixture into patties or other shape described above. Dip each patty into the beaten egg and then the breadcrumbs. Fry until browned on both sides. Serve immediately.