|3 tablespoons||Flour, plus extra for dredging|
|½ cup||Plus 1 Tbsp. milk|
|2 cups||Minced cooked chicken|
|1 cup||Finely crushed saltine cracker|
Melt butter in a heavy saucepan over low heat; add 3 Tbsp. flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add ½ cup milk; cook over medium heat, stirring constantly, until mixture leaves sides of pan. Stir in salt and pepper. Remove from heat; stir in mayonnaise and chicken. Cover and chill 1 hour.
Shape chicken mixture into 6 balls or logs. Combine egg and 1 Tbsp.
milk, mixing well. Dredge croquettes in flour, dip in egg mixture, and roll in cracker crumbs. Deep-fry, a few at a time, in hot oil (370 degrees) for 3 to 5 minutes, or until golden brown. Drain on paper towels.
Yields: 6 servings From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -
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