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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here's a different recipe to try with leftover chicken. It really has a good flavor. These croquettes are fun to serve as an appetizer or for a meal. Ingredients:
2 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons ground mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup milk |
2 cups chopped cooked chicken |
1/4 cup chopped green pepper |
1 tablespoon minced fresh parsley |
1 tablespoon finely chopped onion |
1 teaspoon lemon juice |
1/4 teaspoon paprika |
1/8 teaspoon cayenne pepper |
1-1/2 cups dry bread crumbs |
1 egg |
2 tablespoons water |
oil for deep-fat frying |
Directions:
1. In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.
2. Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours.
3. Shape into six 4-in. x 1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs.
4. Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately. Yield: 6 croquettes.
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