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Chicken Croquettes

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By Lucy Leid

Posted July 23rd, 2007

This article is reprinted with permission from Countryside Cooking And Chatting: Traditional Recipes And Wisdom from the Amish And..., by , (2006, Herald Press (PA))

Countryside Cooking And Chatting: Traditional Recipes And Wisdom from the Amish And...

Servings:	6
Author Notes:	If you're a fan of down-home, country cooking, church supper type recipes, you'll find a worthy collection here. This isn't gourmet, just good old fashioned American food. Peppered in between the recipes are contributor's notes and Amish history and anecdotes that give insight into the Amish and Mennonite way of life.
Ingredients:	2 tablespoons butter 2 1/2 tablespoons flour 1 cup milk 2 cups cooked, minced chicken 1 teaspoon salt 1/4 teaspoon onion juice or 1/4 cup minced onion 1/8 teaspoon pepper 2 tablespoons minced parsley or celery 2 eggs, beaten 1 cup dried bread crumbs oil for deep fat frying
Instructions:	Make a white sauce: Melt butter, add flour and stir in milk. Add finely chopped chicken and seasoning. Cool thoroughly; then shape into balls. Dip into the bread crumbs, then into the beaten eggs, and again into the bread crumbs Fry in deep fat for 3 to 5 minutes or until golden brown. Quick Method: Omit cooling and drop in a skillet and Fry like pancakes. These are good with ketchup. Freezes Well: Put in a tight container. When ready to use, place on cookie sheets, cover with aluminum foil. Bake at 350°F until hot. Variation: Mix 2 cups cooked chopped chicken, 2 cups bread crumbs, 2 beaten eggs, 1/4 cup chopped onion, and salt and pepper to taste. Shape into balls and follow the directions above.