I didn’t even know what croquettes were until yesterday. I was trying to find a dish to make with ground chicken that didn’t involve a sandwich or a soup. I decided to make croquettes, and thought they would be tasty with a tomato dipping sauce… turns out, I was right!
To make approx. 4 servings of croquettes, you will need:
(For the croquettes):
- 1 tbs vegetable oil
- 1 lb ground chicken
- 1c milk
- 1c chicken stock
- 1/4 tsp ground black pepper
- 1 stick of butter
- 1 tbs freshly chopped parsley
- 1/4 tsp celery seeds
- 1c all-purpose flour
- salt to taste (depending on salt content of your chicken stock)
(For the breading):
- 1c milk
- 1/8 tsp salt
- 1c bread crumbs (I used Italian-style, with herbs pre-blended)
- 3/4c all-purpose flour
- 1/4c corn meal
(For the tomato dipping sauce):
- 1/3c chopped onion
- 4 cloves minced garlic (use less if you have an aversion to garlic, or are a vampire)
- 1 can of tomatoes – I used whole tomatoes and chopped them, but you could use crushed tomatoes or diced tomatoes as well.
- 1 tbs olive oil
- 1 tbs freshly chopped parsley
- 1 tbs misc other herbs (I used a combination of thyme and oregano).
Begin by heating 1 tbs of the vegetable oil in a large saute pan over medium heat.
Once the pan is hot, add the ground chicken, breaking it up with a spatula as best you can. Cook until browned.
Set the chicken aside while you work on the next part of the croquettes.
In a medium-to-large sauce pan, add the milk and stock. Heat over medium.
Chop your parsley while the milk heats.
Add the parsley, salt, pepper, celery seed, and butter to the milk and stock.
Whisk in the flour and cook for 3 minutes.
I used half wheat and half white all-purpose flour. It was kinda lumpy, as you can see, but this isn’t a fancy dish by any stretch of the imagination, so it all worked out.
Stir the chicken into the croquette mixture now. Remove from heat, and let cool a bit while you start the tomato dipping sauce.
In the meantime, you can start working on the tomato dipping sauce. Start by sauteing the onion and garlic (with 1 tbs of olive oil) over medium heat until soft, about 5 minutes. Be careful not to burn the garlic.
If you are using whole tomatoes, drain and dice them. If you are using diced or crushed tomatoes, just add the whole can to the pot with onions and garlic.
Doesn’t have to be perfect. They are going to be pureed in a blender later anyway.
Add the tomatoes,….
… and any remaining tomato juice into the pot. Also, add all of the herbs. Give it a stir and simmer for about 30 minutes (or until the croquettes are done baking).
Now we’re going to bread the chicken croquette mixture.
First, preheat the oven to 400.
Prepare 2 baking sheets: spray one with cooking spray (it will be used to bake the croquettes), and line one with wax paper (it will just be used as a workspace).
Now get 3 bowls. In one bowl, place the bread crumbs; in one, place the flour and corn meal (stir); and in the final, place 1c of milk.
Now, before you begin shaping the croquette mixture, make sure it’s cool enough to handle safely.
I made them into twinkie-sizes because I thought they would be good for dipping. I also made a couple of patties for sandwiches at a later date (ended up freezing them).
In retrospect, a size smaller than twinkies would have been more ideal for dipping and would have baked faster, but no big deal either way.
Anyway. Breading instructions: First dip in milk, then in flour mixture, then place on wax paper-lined baking sheet. Continue until all of the croquette mixture is used. Now, starting with the first croquette you made, dip in milk again, and now into the bread crumb mixture. Place on the baking sheet and repeat until finished.
Here they are after the breading. And I must say, they look pretty nummy to not have been baked yet.
Bake at 400 degrees F until they are golden brown and crisp all over. These took 30-40 mins, but adjust baking time if you make smaller croquettes.
Once the croquettes are done baking, they will need a bit of time to cool, so go ahead and prepare the dipping sauce.
Pour into a blender and make sure the lid is on securely! Hold the lid on with a paper towel or pot holder.
Pulse until smooth.
Serve the croquettes with the dipping sauce, and enjoy!
Serve as an appetizer, snack, or even a main course. I recommend a salad or light vegetable as an accompaniment, though, if served as dinner.