Tinsel, Tumbleweeds, and Star-Spangled Celebrations by Sherry Monahan

Author:Sherry Monahan
Language: eng
Format: epub
ISBN: 9781493018031
Publisher: TwoDot

CHICKEN CROQUETTES

SERVES 4

1¾ cups chicken, cooked and minced

1 teaspoon parsley, chopped

½ teaspoon salt

¼ teaspoon celery salt

¼ teaspoon freshly ground pepper

1 teaspoon lemon juice

¼ teaspoon minced onion

1 cup White Sauce (page 157)

Dry bread crumbs, for coating

3 eggs, beaten

Oil, for frying

Mix the first seven ingredients together in a bowl and stir well. Add enough of the white sauce to moisten the mixture, but do not allow it to become too soft. Form the mixture into your desired shapes, such as cones, balls, cylinders, and so on. Roll the shapes in the bread crumbs first, then in the beaten eggs, and then back in the bread crumbs.

Bring oil to a medium-high heat in a deep stockpot. Gently place the croquettes in the hot oil and cook until they are golden brown. Drain on paper towels and sprinkle with a little salt.

Note: This recipe would also work well with leftover turkey.

Recipe adapted from the Sunday Oregonian, 1902

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