Chicken Croquettes
Fritters, Rissoles, Croquettes
– it doesn’t really matter what you call them as long as you call them good eats. They really are great and have been around for a very long time. The word croquette comes from the French croquer, meaning “to crunch”.
In all parts of the world, these rolled or flattened patties are just about always fried and some times baked. My favorite main ingredient is crab but salmon, tuna, chicken, beef and even potato are also equally good. Making croquettes is a great way in using leftover foods. The recipe below is one I have used many times and the taste is what a croquette should be – a tasty mildly flavored chicken patty with a crunchy outside coating . Enjoy!
Chicken Croquettes
4 tablespoons lard or butter (not margarine)
6 tablespoons all-purpose flour
1 cup milk
1/2 cup chicken broth
3 cups ground or finely chopped cooked chicken
1 teaspoon minced onion
1 teaspoon minced bell pepper
1 teaspoon minced celery
1 tablespoon chopped parsley
Salt and pepper to taste
1 egg, beaten
1 tablespoon water
Dry sifted bread crumbs (I some times use Panko for a bigger crunch)
Cooking lard or Crisco for frying
Melt butter in a saucepan, remove from heat and stir in the flour until it is smooth. Combine the milk and broth and gradually blend into the butter paste until the mixture is smooth. Cook over medium heat stirring constantly until thick. Remove and chill in the refrigerator until cold.
Fold in the chicken, vegetables, add salt and pepper to taste. Shape mixture into 6 or 8 cylinders or flatten into patties.
Combine the egg with the water. Dip each croquette into the egg and coat in the breadcrumbs. Repeat a second time. Place on a pan, cover and refrigerate for an hour to dry out the coating.
Heat the lard in a fryer or deep kettle to 365 degrees. Place 2 or 3 croquettes at a time in a frying basket and lower into the oil. Do not overcrowd the fryer. Cook until brown on all sides, remove and let drain on paper towels. Serve hot with your favorite sauce.
– it doesn’t really matter what you call them as long as you call them good eats. They really are great and have been around for a very long time. The word croquette comes from the French croquer, meaning “to crunch”.
In all parts of the world, these rolled or flattened patties are just about always fried and some times baked. My favorite main ingredient is crab but salmon, tuna, chicken, beef and even potato are also equally good. Making croquettes is a great way in using leftover foods. The recipe below is one I have used many times and the taste is what a croquette should be – a tasty mildly flavored chicken patty with a crunchy outside coating . Enjoy!
4 tablespoons lard or butter (not margarine)
6 tablespoons all-purpose flour
1 cup milk
1/2 cup chicken broth
3 cups ground or finely chopped cooked chicken
1 teaspoon minced onion
1 teaspoon minced bell pepper
1 teaspoon minced celery
1 tablespoon chopped parsley
Salt and pepper to taste
1 egg, beaten
1 tablespoon water
Dry sifted bread crumbs (I some times use Panko for a bigger crunch)
Cooking lard or Crisco for frying
Melt butter in a saucepan, remove from heat and stir in the flour until it is smooth. Combine the milk and broth and gradually blend into the butter paste until the mixture is smooth. Cook over medium heat stirring constantly until thick. Remove and chill in the refrigerator until cold.
Fold in the chicken, vegetables, add salt and pepper to taste. Shape mixture into 6 or 8 cylinders or flatten into patties.
Combine the egg with the water. Dip each croquette into the egg and coat in the breadcrumbs. Repeat a second time. Place on a pan, cover and refrigerate for an hour to dry out the coating.
Heat the lard in a fryer or deep kettle to 365 degrees. Place 2 or 3 croquettes at a time in a frying basket and lower into the oil. Do not overcrowd the fryer. Cook until brown on all sides, remove and let drain on paper towels. Serve hot with your favorite sauce.
This looks yummilicious! What a lovely recipe to start with. Way to go 2010!
ReplyDeleteMmm. Chicken is my favorit.
ReplyDeleteThese look absolutely delish! I have a ton of leftover food to use up. I'll have to give this a try.
ReplyDeleteI love this trying number three to post this....
ReplyDeleteDefinitely a must-do. Love using anko and always have chicken! Crunch is a good thing!
ReplyDeleteA very good way to use up cooked chicken left over from soup. Hope to try this soon. Thanks for sharing.
ReplyDeleteHi drick
ReplyDeleteI have browsed through your blog many times already I wish you a very happy new year full of new cooking findings ! cheers from Pierre a french foodie in Paris
My little boys would love this, put it on a bun and it turns into a burger, wonderful.
ReplyDeleteThis is such a fantastic recipe! I haven't eaten croquettes since I was a kid! Time to make this and bring back some great memories!
ReplyDeleteI love this kind of dish! I'd love them as an appetizer or with a salad as a meal.
ReplyDeleteAnother delicious, well deserved FB Top 9! I bet any leftovers would be great on a big onion roll with a slice of tomato and some mayo.
ReplyDeleteThese look wonderful! A great way to use up leftovers. The added flavor from the herbs and veggies are sure to make these even more delicious! Thanks for sharing!
ReplyDeleteThis dish looks so rich and filling. I bet this is a huge hit at a party!
ReplyDeleteMy girlfriend is going to love this recipe. Great way to make use of leftover chicken.
ReplyDeleteDear Drick,
ReplyDeleteWhat an opportunity to make use of leftovers, or star a special ingredient. I just made yam and red potato (grated) fritters, with yummy results. These look substantial and filling, with a nice salad.
Thank you.