Crispy Chicken And Vegetable Croquettes Croquetes De Rostit Recipes

CRISPY CHICKEN AND VEGETABLE CROQUETTES (CROQUETES DE ROSTIT)

Steps:

• Preheat the oven to 375°F
• In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic.
• Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper.
• Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool.
• Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat.
• Remove from the heat and let cool.
• In a food processor, pulse the chicken with the roasted vegetables until a puree forms.
• Season the puree generously with salt and pepper.
• Melt the butter in a large skillet.
• Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned.
• Stir in the chicken puree.
• Gradually add the milk, little by little at first and whisking constantly until it has all been added.
• Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes.
• Season with salt and pepper and let cool to room temperature, about 1 hour.
• In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°F
• On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes.
• Cut the ropes into 1 1/2-inch pieces.
• In a shallow bowl, beat the eggs.
• Spread the bread crumbs in another shallow bowl.
• Dip the croquettes in the egg, then coat all over with the bread crumbs.
• Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute.
• Transfer the croquettes to paper towels to drain and serve piping hot.

VEGETABLE CROQUETTES (CROQUETTES DE LEGUMES)

Steps:

• Prepare the rice and set it aside.
• Cut the eggplant into quarter-inch cubes. There should be about 3 cups.
• Cut the zucchini into half-inch cubes. There should be about two cups.
• Cut the pepper into half-inch pieces.
• Prepare the onion, garlic and tomato and set aside.
• Heat the two tablespoons of oil in a large, heavy skillet and add the onion, garlic and pepper. Cook, stirring, until wilted.
• Add the eggplant, zucchini, tomato, bay leaf and thyme and cook, stirring, about five minutes or until the liquid from the tomato has evaporated. Do not brown the vegetables. Add the rice.
• Melt the butter in a saucepan and add the five tablespoons of flour, stirring with a wire whisk. Add the broth and milk, stirring vigorously with the whisk. When blended and smooth, cook about five minutes, stirring. Add the egg yolks and cook, stirring, about 30 seconds. Add salt and pepper to taste.
• Stir the sauce into the vegetable mixture. (Remove bay leaf.) Add the parsley and fresh ginger. Let stand until thoroughly cooled.
• Divide the mixture into 20 equal portions. Shape each portion into a ball. Roll the balls in the remaining quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
• Beat the egg with the water. Roll the croquettes into the egg mixture and then in the bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown.

CHICKEN CROQUETTES (CROQUETTES DE VOLAILLE)

Steps:

• Remove the meat from the chicken. Discard the skin and bones.
• Chop the chicken meat finely. There should be about two and onehalf cups. Set aside.
• Melt the butter in a saucepan and add the onion and garlic. Cook, stirring, until onion is wilted and sprinkle with the six tablespoons of flour. Stir with a wire whisk. Add the chicken broth and cream, stirring vigorously with the whisk. Add the yolks and cook about 30 seconds, stirring. Add the cayenne, nutmeg, salt and pepper to taste and one-half cup of the bread crumbs.
• Combine the chopped chicken meat with the sauce. Blend well. Set aside until thoroughly cooled.
• Divide the mixture into 16 equal portions. Shape each portion into a round. Roll the rounds in the remaining one-quarter cup of flour. Shape the rounds into any desired shape: pyramids, cylinders, spheres, or flat cakes.
• Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with mushroom sauce.