Mom's Croquetts

Growing up in a Dutch family I was raised on croquettes. So I called my Mom, Nellie Romeyn to ask for her recipe.  She kind of laughed and said she really didn't have a recipe.

Great I thought now what. She said, "I use a little of this and  little of that, mix it together, roll them up and deep fry them". I listened to what she said and headed we off to the store.

I did the little of this and that but tried to measure so that I could write it out, so here it is Mom......

Made 70 Croquettes

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4 Whole roasted chickens (I bought the Costco pre-roasted)
2 cups finely minced shallots or onions
1 Cup Butter
1 1/2 cups flour
3 cups half and half cream
3 cups chicken broth
2 Tablespoons curry
1 Tablespoon salt
2 Teaspoons pepper
2 Tablespoons Worcestershire sauce (next time I will use Ketjap Manis)
2 tablespoons finely chopped fresh parsley

For the coating
3 cups flour
4 beaten eggs
6 cups fine bread crumbs


Finely chop the chicken - I used a food processor

Put butter in a large frying pan or sauce pan
Once melted add the onions and saute for 2 minutes
Add Curry, salt, pepper, parsley and Worcestershire sauce
Mix flour in slowly
Cook for about 2 minutes
Add cream slowly until all absorbed
Add chicken broth slowly until absorbed
Mix until it is a thick roux

Add in the chicken and combine until well mixed

Spread the mixture out on a large cookie sheet and put in fridge until cool

Put flour in low flat dish

Beat the eggs and put in a low flat dish

Put bread crumbs in low flat dish

OK now it is time to recruit family or friends to help. It is way easier if you have one person rolling, one 

dipping in egg and one doing the bread crumbs and final shaping.

That is my grandson Landon supervising.

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Put them on a cookie sheet with some parchment or wax paper and put them in the freezer. When frozen layer them in a dish with a lid and take a few of them out when company shows up.

Preheat oil to 350 degrees

 

Slowly put them in the hot oil but avoid overcrowding

Deep fry frozen for 3 - 4 minutes until golden brown

Serve with grainy mustard and of coarse a Dutch Heineken beer.

Mmmmmmm. Thanks Mom...