![]() Serve hot, with French fries or fresh chunks of bread.Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. In general, stick with the basic croquette recipe of using eggs for a binder and breadcrumbs as an outer coating.(Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried). Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. Slightly beat the eggwhites in a deep plate until just incorporated. Spread the crumbs on a clean, dry chopping board.When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long. Set the mixture aside to cool thoroughly.The mixture should be thick and stiff by this time. Add the veal, beef, chicken or turkey, mix well and season to taste.Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later). Add more flour, or corn starch to thicken the sauce if necessary. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat.Finely chop or cut the meat into into small pieces. Strain the stock and reserve, along with the meat.By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor). (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. Place a large pan over medium-high heat and melt 2 tablespoons of butter.If using veal or beef, season with salt and pepper to taste.Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6. If using left-over chicken or turkey, chop it finely and set aside.This recipe has an infinite number of variations you can try. Instead, we make a very dry version of Picadillo (ground beef with sofrito) scoop it into a tight ball and cover it with the mashed potatoes before preparing them for frying. Our recipe is close to this one, except for the Parmesan cheese and the chives, which we omit. Coming from a Cuban background, these potato balls bring back memories. I used a small melon baller to form the croquettes-who cares if they're round? I also put them in the freezer for 15 minutes instead of chilling for 2 hours. Your oil temp was vague-I found 325* to work well. I made half a batch, but kept the full amount of chives and parmesan-and if I make it again I'll double the parm and chives. In a large mixing bowl, combine flaked salmon, egg, garlic, panko bread crumbs, chives, red bell pepper, mayonnaise, parsley, Dijon mustard, lemon juice, lemon zest, 1 tablespoon of olive oil, salt. In a large bowl add all ingredients, reserving 2 tablespoons of olive oil. Tasty!ĪLSO, 4 eggs for the dredge is waaayyy too many. Preheat the oven to 425F and line a baking sheet with parchment paper. I used 2 eggs for the wash, 1 might have been enough. ![]() Great choice for leftover mashed potatoes! I doubled the cheese (used 1/2 cup each of parm & romano). The only thing I did differently is put them in a deep fryer for a minute. I made them and my 22 year old son said they were delicious. We recommend using tongs or a slotted spatula to turn and lift croquettes from the hot oil. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed. I am looking forward to making it using your recipe. Heat oil and fry croquettes: In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. I have been making a version of these for a long time and just threw together whatever I had.
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