Chicken Croquettes (Twenty-five croquettes)
These classic Chicken Croquettes are a delightful way to use leftover cooked chicken and veal, offering a comforting and satisfying meal. The croquettes are made with a creamy, flavorful filling, coated in crispy breadcrumbs, and fried to golden perfection. Serve these savory croquettes as an appetizer or a main course for a truly elegant and comforting experience.
Ingredients
- 3 lbs Cooked Chicken, finely cut
- 1 lb Cooked Veal, finely cut
- 4 tablespoons Chopped Green Pepper
- 1/2 teaspoon Paprika
- 2 teaspoons Salt
- 1 cup Chicken Fat (or Butter) (Originally chicken fat. Substituted with butter for modern preference.)
- 1/2 cup Flour
- 1 tablespoon Salt
- 2 cups Milk
- 2 large Eggs
- 3 tablespoons Water
- 3 cups Cracker Crumbs
- 3 cups Oil for frying (Quantity estimated (not specified in original recipe))
Instructions
- 1Melt the chicken fat (or butter) in a saucepan over medium heat. Add the flour and 1 tablespoon of salt, and mix well to form a roux. Gradually whisk in the milk, stirring constantly to prevent lumps. Continue stirring until the mixture thickens and becomes creamy, about 5 minutes. This cooks the flour thoroughly.
- 2Beat the mixture for 1 minute to make it creamy. Add the cooked chicken, cooked veal, chopped green pepper, paprika, and 2 teaspoons of salt. Stir to combine. Allow the mixture to cool completely.
- 3Take about 1 tablespoon of the cooled mixture and shape it into your desired shape, preferably conical. In a shallow dish, beat the eggs and water together. Dip each croquette into the beaten egg mixture, then roll in the cracker crumbs, ensuring they are fully coated.
- 4Heat oil for frying in a deep fryer or large pot to 350°F (175°C). Carefully fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on brown paper or a wire rack.
- 5Keep the croquettes hot in a warm oven (around 200°F / 93°C) until serving. Serve immediately.