Chicken Croquettes
- Ready In:
- 2hrs 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
directions
- In a medium saucepan, melt the butter over medium-low heat. Whisk in 6 tablespoons flour and cook, whisking, for 1 minute. Gradually whisk in the milk, lower the heat and continue to whisk until the sauce thickens and turns glossy, 1 to 2 minutes. Stir in the thyme and nutmeg, then add the chicken; season with salt and pepper. Refrigerate until firm, at least 2 hours or overnight.
- Pour the remaining flour and the cornflakes onto separate plates. In a shallow bowl, beat the eggs. Shape heaping tablespoons of the chilled meat mixture into 2-by-1-inch cylinders and place on a parchment-paper- lined baking sheet. Coat each one with flour, dip into the eggs, then coat with the cornflakes; transfer to the baking sheet.
- In a large skillet, heat the oil over medium-high heat. Working in batches, add the croquettes and fry until golden-brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot.
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RECIPE SUBMITTED BY
I'm a married mom of two little boys. I love traveling and cooking! I've become quite an expert at Moroccan cuisine and have been slowly trying to branch out (hubby doens't like that!). I love to spend time in my kitchen and make yummy stuff! Right now I'm trying to lose some baby fat so not eating some of my favorite things - but looking for ways to make it tasty!