... just cross-posting :P
here's a low-cost recipe that really easy to prepare :)
served piping hot with rice or on it's own, these babies are quite delightful being creamy on the inside and crunchy on the outside.
according to wikipedia, croquette or croquet is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried.
i got the recipe from my trusty let's cook with nora cookbook
but the original recipe calls for shrimps. anyhow, you can always use some flaked chicken or fish, slices of ham, or grated cheese in lieu of shrimp. my mom told me that her aunt used to make croquettes made with mashed potatoes with ground pork filling so i guess making croquettes is just a matter of preference and creativity.
i used store-bought ground chicken meat, that way i didnt hafta flake the chicken anymore. i also used full-cream powdered milk mixed with water for the milk indicated in the recipe and i guess any kind of milk will do. i didnt really use a lot of cooking oil for deep-frying coz my tiny saucepan made a cup of cooking oil high enough to cover about half of the croquette when frying. all of the ingredients are available in supermarkets and i think the entire recipe will just about cost you less than P70 (about less than $2), and hey its good for 6-8 servings!
these babies keeps for days in an air-tight container in a fridge, making it convenient to prepare several batches ahead of time. serve this with gravy on the side and enjoy!! :)INGREDIENTS:
1 cup of chicken meat*or flaked fish fillet, finely chopped shrimps, ham, or grated cheesefor the bechamel sauce:
1/4 cup of butter
6 tbsp of all purpose flour
1 cup of milk
1 cup of water
salt & pepperfor the breading:
2 eggs, beaten
all pupose flourPROCEDURE:
1. simmer the chicken meat in a little water with salt and pepper until the juices run clear.
2. drain the meat, flake or chop into small pieces, and then set aside.
3. prepare the bechamel sauce by melting the butter in a saucepan over low heat.
4. when butter has melted, add the 6 tbsp of flour all at once and mix very well.
5. combine the milk and water and then add this solution to the butter-flour mixture a little at a time, with constant stirring. make sure that the liquid is absorbed by the butter-flour mixture completely before adding more of it.
6. season with salt and pepper, mix well and continue cooking until the bechamel sauce becomes thick and smooth.
7. add the chicken meat to the bechamel sauce and mix well.
8. remove from heat and place the mixture on a pan or a plate and cool it off a bit in room temperature.
9. refrigerate for 20-30 minutes or until cool enough to be handled.
10. take about 1-2 tbsp of the mixture and then roll it into small logs (about 3")
11. taking one log at a time, roll it in some flour and make sure to coat it evenly.
12. dip this log in the egg mixture and then roll it generously in japanese breadcrumbs. (you can now store the logs in an air-tight container and refrigerate for future use)
13. deep-fry the logs over high heat for about 3-5 minutes or until golden brown, drain and then serve.
makes about 24 pieces