Egg Croquettes

Ingredients

• 6 Eggs (Large eggs)
• 2 tablespoons Butter (Unsalted butter)
• 0.25 small Onion (Finely chopped)
• 0.33 cup All-purpose flour
• 1 cup Chicken or vegetable stock (Low sodium)
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black pepper (Freshly ground, to taste)
• 1 cup Breadcrumbs (For coating)
• 2 cups Vegetable oil (For deep frying)

Instructions

1. 1Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain and cool under cold running water. Peel the eggs and finely chop them.
2. 2In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the stock until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Season with salt and pepper.
3. 3Stir the chopped eggs into the béchamel sauce. Mix well and transfer to a shallow dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until firm.
4. 4Once chilled, scoop out portions of the egg mixture and shape them into small cylinders or ovals. Roll each croquette in breadcrumbs, ensuring they are fully coated.
5. 5Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Carefully add the croquettes in batches, ensuring not to overcrowd the fryer. Fry until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6. 6Serve the egg croquettes immediately while they are hot and crispy.