Homemade Chicken Croquettes
Old-Fashioned Food with Flair
Croquettes are small, round foods usually made of minced meat, fish, or vegetable coated with egg and bread crumbs, and then deep-fried. They are commonly served with a cream or tomato sauce, but they are equally good plain.
Do you know how to say "croquette"?
My mother made these as I was growing up, and I learned how to make them from watching and helping her in the kitchen.
My favorite type of croquette is a chicken one, and here I'll show you how to make them. Made from ordinary ingredients you normally have on hand, these tasty morsels will get rave reviews from your family!
Chicken Croquettes - Recipe and Directions
Croquettes are good for being sneaky. You can finely chop most any vegetable and hide it inside--carrots, mushrooms, peppers. Use about 1/2 cup. You can see I put celery into my recipe!
- celery, chopped -- 1/2 cup
- onion, chopped -- 1/2 cup
- cream of mushroom soup -- 1 cup (one can) (There's a homemade recipe below if you have the time!)
- chicken, cooked and chopped -- 2 1/2 cups
- bread crumbs -- 1 1/2 cups
- bread crumbs -- 1 1/2 cups
- 2 eggs, beaten
- oil for frying
- I sauté the onion and celery in a bit of water to soften.
- Then I mix all the ingredients with my hands. It should cling together but not be too sticky.
- Form meatball-sized balls or logs.
- Dip the croquettes into beaten egg then roll in more bread crumbs.
This is a great recipe for using up bread crumbs since it takes several cups worth. Whenever your bread is stale, just crumb it by hand or in a food processor and store it in the freezer in a plastic bag until you want to make croquettes.
Then fry the croquettes in hot oil. For a healthier version you can bake the croquettes for 20 minutes. Of course, the traditional way of making croquettes is to fry them and they are so very satisfying fried!
Usually if I bake them, I make a gravy or use more cream of mushroom soup to top them. But with frying, they don't seem to need any sauce. Some rice and a vegetable rounds out the meal.
Croquette -- Why the Strange Name?
Croquette comes from the French sound word croquer meaning to crunch.
Say it outloud (click for pronunciation). Doesn't it sound a bit like the sound of biting into the crispy fried shell of a chicken croquette?
What do you like on top of your croquettes?
Homemade Cream of Mushroom Soup
I make homemade cream of mushroom soup. It's not difficult as you might think. And I love that it's free from all the chemicals in processed soups. Once you taste the flavor of homemade, you will become a convert and never go back to canned again. Homemade soup tastes rich and slightly sweet. Canned soup only tastes salty in comparison.
This recipe will make two cups -- enough for the croquettes and some left over for sauce.
- 1/2 cup chopped mushrooms
- 2 Tbsp. finely minced onion
- 6 Tbsp. butter
- 6 Tbsp. flour
- 1/2 tsp. salt
- 1 cup of milk
- 1 cup of chicken stock
- Sauté the onions and mushrooms until soft; remove to a plate or bowl.
- Melt the butter in a pan and add flour and salt, whisking constantly. When mixed and bubbly, slowly pour in the liquid ingredients and continue whisking.
- Simmer until thick.
- Then add back the mushrooms and onions.
More With Less
The recipe for cream of mushroom soup is actually "basic white sauce" (plus mushrooms) from the More-with-Less cookbook. This particular recipe features four variations depending on the thickness you desire -- thin, medium, medium-thick, and thick. What I shared with you is a double portion of the medium-thick to resemble canned, condensed soup. (But oh, so much better!)
This is one of my favorite cookbooks. It is all cooking from scratch. You won't find any processed foods or pre-packaged convenience foods among the ingredients.