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egg croquettes

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This is a somewhat old-fashioned dish but still very good and easy to make. I found it in an old cookbook that my mother had many years ago. This dish would be good to serve at a brunch--just keep the croquettes warm in a chafing dish or crock pot. Photo source: gontry.com

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 5 Min
method Stove Top

Ingredients For egg croquettes

  • 3/4 c
    thick white sauce, cooled
  • 8 lg
    eggs, hard boiled, ground
  • 3 Tbsp
    chopped pimiento
  • 1 Tbsp
    snipped parsley
  • 1 Tbsp
    minced onion
  • 1 tsp
    prepared mustard
  • 2
    slightly beaten eggs
  • 1 1/4 c
    fine cracker crumbs
  • INGREDIENTS FOR WHITE SAUCE
  • 2 1/2 Tbsp
    butter
  • 3 Tbsp
    all purpose flour
  • dash
    salt
  • 3/4 c
    milk

How To Make egg croquettes

  • 1
    For the white sauce: melt butter in a saucepan over low heat; add flour and salt, blend. Add milk all at once. Cook quickly, stirring constantly, till mixture thickens and bubbles. Remove sauce from heat when it bubbles.
  • 2
    Combine the white sauce and the next five ingredients, plus 1 tsp. salt; mix well. Chill for several hours.
  • 3
    When thoroughly chilled, form this mixture into croquetttes, using 1/4 cup for each. Mix eggs and 2 Tbsp. water. Roll croquettes in cracker crumbs; dip into egg mixture; roll in crumbs again. Chill for 20 minutes.
  • 4
    Fry in deep, hot fat (365-degrees) till golden brown, about 2 to 3 minutes. Drain on paper towels.
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