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Egg Croquettes

Diabetic.Foodie's picture
  Low calorie margarine 2 Teaspoon
  All purpose flour 3 Teaspoon
  2% milk 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄8 Teaspoon
  Hard cooked eggs 4
  Raw egg 1
  Water 2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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