|Low calorie margarine||2 Teaspoon|
|All purpose flour||3 Teaspoon|
|2% milk||3⁄4 Cup (12 tbs)|
|Hard cooked eggs||4|
|Salted cracker crumbs||1⁄3 Cup (5.33 tbs)|
Melt margarine in top of a double boiler; add the flour and stir constantly until blended.
Add the milk, salt, and paprika.
Cook and stir until mixture thickens.
Chop the hard-cooked eggs; add to creamed mixture.
Remove from heat and allow to cool.
Combine the raw egg and water in small narrow bowl; beat until well blended.
When egg/ cream mixture is cold, shape into 6 large or 12 small croquettes.
Roll in the cracker crumbs; then dip in egg-water and again in the crumbs.
Refrigerate until completely chilled.
Fry in deep fat, heated to 375°F (190°C), for about 3 to 5 minutes until golden brown.