CHIKEN CROQUETS . KITCHEN RECIPES. Homemade recipes, vegetarian recipes, faciles diets, meat, fish, recipes, salads, desserts,

CHIKEN CROQUETS

This dish is one of the "small temptations", croquets are normally as hor d’oeuvers, that is as aperitifs before the meal of for snacks. They also go well accompanying a glass of beer or wine or other beverage. You can make them and keep them in the freezer. All you must do is thaw those you wish to serve, they thaw immediatly and do not lose quality.

Today we are going to prepare chicken croquets, later I will be giving you other alternatives because there is an infinite variety of combinations for this dish. Our mothers and grandmothers always prepared them with leftovers from other meals. They are economical and very tasty, and are a way not to throw into the garbage food that is leftover from other meals.

For example the chicken croquets which we are going to prepare, if you have some pieces of chicken leftover, those pieces we do not wish to think about.. Do not throw them out!!!. Take advantage of them to make croquets.

Ingredients for about 20 croquets

1 cup of oil.
5 heaping tablespoons of flour.
¼ of a cooked chicken. (boiled, baked or fried)
1 onion.
1 2/3 cup of milk. Whole milk is best but can be prepared with skim milk.
1 teaspoon of salt.
2 eggs.
1 cup of bread crumbs.

Method of preparation:

Dice the onion into very small pieces.

Crumble the chicken, you can use scissors to cut it into tiny pieces.

Put a large frying pan on the burner, add the oil and when it has begun to heat add the onion and half a teaspoon of salt. Put the heat on low and when the onion is golden add the chicken. Bring the heat up to medium and stir occasionally so that they mix well. Allow to fry about 10 minutes.

Next add the 5 large tablespoons of flour and mix well. This will make a thick batter. It must be this way. When everything is well mixed add half of the milk and stir briskly with a wooden spoon making circles in the frying pan. When it is well compacted add the rest of the milk with the same operation, stirring briskly. Keep in mind that this is necessary so that the mix be very fine. Do not worry if you spend some eight minutes stirring the batter. When you see that the batter separates from the bottom of the pan while you stir it is ready. Next put the batter on a large plate or serving platter with a depth of about ½ inch. You will see that the batter spreads evenly on the plate.

Let it sit for at least three hours, if you leave it from one day to the next it is even better.

To form the croquets, prepare a plate with the breadcrumbs and another with the eggs well beaten.

With a soupspoon separate small portions (remember that the quantities I have given you here are for 20 croquets). Each portion should then be rolled in the beaten egg then rolled in the breadcrumbs and formed. They can be shaped in the following manner. Place the palm of your hand delicately over the piece and roll it from one side to the other on the plate.

When you have completed this operation place them on a platter.

Prepare a smaller sized frying pan with abundant oil, about a cup, enough to cover half the croquet. The oil in this case must be rather hot. Place the croquets in the oil and turn them as you see that they are turning golden brow. They take very little time to fry so keep in mind that they cook rapidly so you do not burn them.

Once fried they are ready to eat. Place them on a pretty plate and you will see how well you sit with those who eat them.

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