Egg Croquettes Recipe
Ingredients
| 2 tsp low-calorie margarine | ||
| All purpose flour | 3 Teaspoon | |
| 3/4 cup 2% milk | ||
| Salt | 1/2 Teaspoon | |
| Paprika | 1/8 Teaspoon | |
| 4 eggs, hard-cooked | ||
| 1 raw egg | ||
| Water | 2 Teaspoon | |
| 1/3 cup salted cracker crumbs | ||
Directions
Melt margarine in top of a double boiler; add the flour and stir constantly until blended.
Add the milk, salt, and paprika.
Cook and stir until mixture thickens.
Chop the hard-cooked eggs; add to creamed mixture.
Remove from heat and allow to cool.
Combine the raw egg and water in small narrow bowl; beat until well blended.
When egg/ cream mixture is cold, shape into 6 large or 12 small croquettes.
Roll in the cracker crumbs; then dip in egg-water and again in the crumbs.
Refrigerate until completely chilled.
Fry in deep fat, heated to 375°F (190°C), for about 3 to 5 minutes until golden brown.
Add the milk, salt, and paprika.
Cook and stir until mixture thickens.
Chop the hard-cooked eggs; add to creamed mixture.
Remove from heat and allow to cool.
Combine the raw egg and water in small narrow bowl; beat until well blended.
When egg/ cream mixture is cold, shape into 6 large or 12 small croquettes.
Roll in the cracker crumbs; then dip in egg-water and again in the crumbs.
Refrigerate until completely chilled.
Fry in deep fat, heated to 375°F (190°C), for about 3 to 5 minutes until golden brown.
Chef
