|All purpose flour||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||1 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Ground nutmeg||1 Dash|
|Coarsely ground cooked chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Fine dry bread crumbs/Finely crushed saltine crackers||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Shortening/Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
In saucepan melt butter or margarine; stir in flour and bouillon granules.
Add milk and 1/2 cup water all at once; cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Remove from heat.
Stir in onion, parsley, lemon juice, nutmeg, paprika, 1/4 teaspoon salt, and dash pepper.
Add ground cooked chicken or turkey; mix well.
Cover and chill thoroughly.
With wet hands shape chicken mixture into 8 balls.
Roll in bread or cracker crumbs; shape each ball into a cone.
In shallow dish combine beaten egg and 2 tablespoons water.
Dip each croquette into egg mixture; roll again in crumbs.
Fry, a few at a time, in deep hot fat (365Â°) for 2 1/2 to 3 minutes or till golden brown.
Drain on paper toweling.
Keep warm in 325Â° oven while frying remaining croquettes.
Prepare Chicken Croquettes as above except use 1 cup coarsely ground cooked chicken or turkey and 1/2 cup coarsely ground fully cooked ham for the meat mixture and omit the salt.