Mini Croquettes Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon, divided | |
| Shiitake mushrooms | 1/2 Cup (16 tbs), finely chopped | |
| 2 tablespoons minced green onion | ||
| 2 cups finely chopped cooked chicken or turkey | ||
| 3/4 cup all-purpose flour, divided | ||
| Chicken broth | 3/4 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Black pepper salt | 1 To taste | |
| Egg | 1 , beaten | |
| Seasoned bread crumbs | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
Directions
Melt 1 tablespoon butter in large skillet over medium heat.
Add mushrooms and green onion; cook and stir 5 minutes or until tender.
Stir in chicken.
Remove from heat; set aside.
Combine remaining butter and 3 tablespoons flour in medium saucepan over medium heat.
Cook 2 to 3 minutes until blended, stirring constantly and being careful not to brown.
Gradually add broth; cook until smooth and thickened, stirring constantly.
Stir in cream and lemon juice.
Season with nutmeg, salt and pepper to taste.
Add chicken mixture to cream sauce until combined; spread on large plate.
Refrigerate 1 hour or until well chilled.
With measuring tablespoon, scoop out mixture; dip in remaining flour, egg and bread crumbs, coating all sides.
Shape into small pyramids.
Heat 2 to 3 inches oil in large saucepan or deep fryer over medium- high heat until oil registers 375°F on deep-fat thermometer.
Fry croquettes a few at a time, being careful not to crowd, 30 seconds or until golden brown.
Drain on paper towels.
Serve warm.
Add mushrooms and green onion; cook and stir 5 minutes or until tender.
Stir in chicken.
Remove from heat; set aside.
Combine remaining butter and 3 tablespoons flour in medium saucepan over medium heat.
Cook 2 to 3 minutes until blended, stirring constantly and being careful not to brown.
Gradually add broth; cook until smooth and thickened, stirring constantly.
Stir in cream and lemon juice.
Season with nutmeg, salt and pepper to taste.
Add chicken mixture to cream sauce until combined; spread on large plate.
Refrigerate 1 hour or until well chilled.
With measuring tablespoon, scoop out mixture; dip in remaining flour, egg and bread crumbs, coating all sides.
Shape into small pyramids.
Heat 2 to 3 inches oil in large saucepan or deep fryer over medium- high heat until oil registers 375°F on deep-fat thermometer.
Fry croquettes a few at a time, being careful not to crowd, 30 seconds or until golden brown.
Drain on paper towels.
Serve warm.
Chef
