| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chicken | 1 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Flour, plus extra for dredging |
| 1/2 | c | Plus 1 Tbsp. milk |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Mayonnaise |
| 2 | c | Minced cooked chicken |
| 1 | Egg, beaten | |
| 1 | c | Finely crushed saltine cracker crumbs |
INSTRUCTIONS
Melt butter in a heavy saucepan over low heat; add 3 Tbsp. flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1/2 cup milk; cook over medium heat, stirring constantly, until mixture leaves sides of pan. Stir in salt and pepper. Remove from heat; stir in mayonnaise and chicken. Cover and chill 1 hour. Shape chicken mixture into 6 balls or logs. Combine egg and 1 Tbsp. milk, mixing well. Dredge croquettes in flour, dip in egg mixture, and roll in cracker crumbs. Deep-fry, a few at a time, in hot oil (370 degrees) for 3 to 5 minutes, or until golden brown. Drain on paper towels. Yields: 6 servings From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -
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