Step-By-Step: Dynamite Croquettes

Try this delicious snack with a variety of different fillings
 



 
 
 
 

Method

 

Makes 12 medium-sized croquettes

Preparation Time 45 minutes

Cooking Time 15 to 20 minutes

  • 50ml butter
  • 50ml flour
  • 250ml milk
  • salt and pepper
  • 400g (500ml) cooked chicken or other meat, finely flaked
  • 1 small onion, chopped
  • fresh Italian parsley, finely chopped
  • grated rind of 1 lemon
  • 5ml Worcester sauce
  • 2 eggs, beaten
  • 120g (250ml) fine, dry breadcrumbs
  • oil to deep-fry

1 Melt the butter over mild heat in a small pot. Add the flour and mix to form the roux. Slowly stir in the milk over low heat until the sauce is smooth and thick. Season with salt and pepper and allow it to cool.

2 Add all the ingredients, except the egg and breadcrumbs, to the white sauce and mix through.

3 Shape the mixture into balls. Roll them in the breadcrumbs, then in the beaten egg and again in the crumbs. Deep-fry until golden brown and drain on kitchen paper. Serve immediately.

TIPS

  • Make fish croquettes by replacing the chicken or meat with flaked fish.
  • You can add other seasoning such as finely chopped celery, mustard, chopped peppers, thyme and even crushed nuts or peanuts.
  • Test the temperature of the oil with a piece of bread – it should brown in a few seconds but must not burn.
  • Don’t fry too many croquettes at once.

Text and image: Home

 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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