EGG CROQUETTES

Ellen Bales

By
@Starwriter

This is a somewhat old-fashioned dish but still very good and easy to make. I found it in an old cookbook that my mother had many years ago. This dish would be good to serve at a brunch--just keep the croquettes warm in a chafing dish or crock pot.
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Serves:
4
Prep:
20 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

3/4 c
thick white sauce, cooled
8 large
eggs, hard boiled, ground
3 Tbsp
chopped pimiento
1 Tbsp
snipped parsley
1 Tbsp
minced onion
1 tsp
prepared mustard
2
slightly beaten eggs
1 1/4 c
fine cracker crumbs

INGREDIENTS FOR WHITE SAUCE

2 1/2 Tbsp
butter
3 Tbsp
all purpose flour
dash(es)
salt
3/4 c
milk

Step-By-Step

1For the white sauce: melt butter in a saucepan over low heat; add flour and salt, blend. Add milk all at once. Cook quickly, stirring constantly, till mixture thickens and bubbles. Remove sauce from heat when it bubbles.
2Combine the white sauce and the next five ingredients, plus 1 tsp. salt; mix well. Chill for several hours.
3When thoroughly chilled, form this mixture into croquetttes, using 1/4 cup for each. Mix eggs and 2 Tbsp. water. Roll croquettes in cracker crumbs; dip into egg mixture; roll in crumbs again. Chill for 20 minutes.
4Fry in deep, hot fat (365-degrees) till golden brown, about 2 to 3 minutes. Drain on paper towels.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #crispy, #tangy