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Chicken Croquettes
2 cups cooked chicked, diced
1/3 cup butter
1/3 cup flour
1 cup milk
1 Tbls. grated onion
1 Tbls. lemon juice
1 Tbls. parsley
2 eggs, slightly beaten
1/3 cup seasoned bread crumbs
1/3 cup vegetable oil
2 stalks celery, chopped fine
1 Tbls granulated garlic

 

Melt butter in a small pan, set over moderate heat and blend in the flour, salt and pepper. Stir in milk gradually, and cook stirring until the mixture thickens. Cook for about 3 minutes and remove from heat and cool.

Stir in the chicken, onion, lemon and parsley. Spread in a shallow pan and chill.

Form into patties or cones and chill again. When croquettes are firm, dip them into beaten egg, then into bread crumbs.

Meanwhile, heat oil in a frying pan or deep fryer, and fry croquettes until golden brown. Drain on paper towels and keep warm.

Serve with creamy chicken gravy, vegetable and a side of rice.

These gems go fast in my house. I double the recipe!

CHICKEN GRAVY: Heat a half stick of butter on medium high heat in a sauce pan.

Add equal amount of flour. Stir until smooth.

Pour in two cups of chicken stock. Stir until thickened. Add one or two drops of yellow food coloring. Use more roux if needed to make thicker.

Spoon gravy over the croquettes.

This recipe is a little work, but is fairly inexpensive. It is probably one of my top five favorites. It’s really good.

Preparation Time: Serves: 6
Recipe Origin: United States
Submitted by:
Bob
Arizona
United States
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