| 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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