You are here

Mini Croquettes

Holidaycooking's picture
Ingredients
  Butter/Margarine 4 Tablespoon, divided
  Finely chopped mushrooms 1⁄2 Cup (8 tbs) (Fresh, Preferably Cremini Or Shiitake)
  Minced green onion 2 Tablespoon
  Finely chopped cooked chicken/Finely chopped cooked turkey 2 Cup (32 tbs)
  All-purpose flour 3⁄4 Cup (12 tbs), divided
  Chicken broth 3⁄4 Cup (12 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Egg 1 , beaten
  Seasoned bread crumbs 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
Directions

Melt 1 tablespoon butter in large skillet over medium heat.
Add mushrooms and green onion; cook and stir 5 minutes or until tender.
Stir in chicken.
Remove from heat; set aside.
Combine remaining butter and 3 tablespoons flour in medium saucepan over medium heat.
Cook 2 to 3 minutes until blended, stirring constantly and being careful not to brown.
Gradually add broth; cook until smooth and thickened, stirring constantly.
Stir in cream and lemon juice.
Season with nutmeg, salt and pepper to taste.
Add chicken mixture to cream sauce until combined; spread on large plate.
Refrigerate 1 hour or until well chilled.
With measuring tablespoon, scoop out mixture; dip in remaining flour, egg and bread crumbs, coating all sides.
Shape into small pyramids.
Heat 2 to 3 inches oil in large saucepan or deep fryer over medium- high heat until oil registers 375°F on deep-fat thermometer.
Fry croquettes a few at a time, being careful not to crowd, 30 seconds or until golden brown.
Drain on paper towels.
Serve warm.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Blending
Interest: 
Healthy

Rate It

Your rating: None
3.99231
Average: 4 (13 votes)