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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A thrifty way to use up those Easter eggs. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 tablespoons butter |
3 tablespoons flour |
3/4 cup milk |
1/2 teaspoon salt |
1 dash paprika |
4 eggs, hard-cooked |
cracker crumb |
1 egg, slightly beaten |
oil (for frying) |
Directions:
1. Peel and chop hard-boiled eggs.
2. Melt butter in a double boiler; add flour and stir until blended.
3. Add milk and seasonings; cook until mixture is thickened.
4. Remove from heat and add hard-cooked eggs.
5. Set aside to cool.
6. Preheat oil to 365°F.
7. When cold, shape egg mixture into croquettes; roll in cracker crumbs, dip in egg and again in crumbs.
8. Fry in fat until golden (approximately 5 minutes).
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