Chicken Croquettes episode #43

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko gives a lighter texture.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, canned chicken is more affordable.

Melt butter in a heated pan over medium heat.

Add chopped onions and sauté until translucent and tender.

Increase heat slightly after onions are translucent.

Add flour to the pan and mix it in, cooking for a bit to form a roux.

Gradually add milk to the flour mixture, stirring continuously to remove lumps.

Season with salt and pepper to taste, and add parsley.

Mix in shredded roasted chicken until well combined.

Transfer the mixture to a container and refrigerate for at least 2-3 hours or overnight.

Shape the chilled mixture into croquettes using about a tablespoon and a half at a time, rolling them into a tubular shape.

Coat each croquette in flour, then dip in egg, and finally coat with breadcrumbs.

Place the coated croquettes on a cookie sheet and freeze until solid.

Heat oil in a pan to cover the bottom, testing with breadcrumbs to check readiness.

Fry croquettes in the hot oil, turning to brown on all sides.

Serve once browned and crispy on the outside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens