egg croquettes
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. Photo source: gontry.com
prep time
20 Min
cook time
5 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3/4 cup thick white sauce, cooled
- 8 large eggs, hard boiled, ground
- 3 tablespoons chopped pimiento
- 1 tablespoon snipped parsley
- 1 tablespoon minced onion
- 1 teaspoon prepared mustard
- 2 - slightly beaten eggs
- 1 1/4 cups fine cracker crumbs
- INGREDIENTS FOR WHITE SAUCE
- 2 1/2 tablespoons butter
- 3 tablespoons all purpose flour
- dash salt
- 3/4 cup milk
How To Make egg croquettes
-
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.
-
Step 2Combine the white sauce and the next five ingredients, plus 1 tsp. salt; mix well. Chill for several hours.
-
Step 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.
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Step 4Fry in deep, hot fat (365-degrees) till golden brown, about 2 to 3 minutes. Drain on paper towels.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Eggs
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#crispy
Keyword:
#tangy
Culture:
American
Method:
Stove Top
Ingredient:
Eggs
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