Amusingly enough, just the other day I indulged in a movie on Netflix called “Platform 2.” While it was undoubtedly terrible, one of the characters caught my attention when she made a desperate plea for croquettes as her only desired meal. It was then that I realized I had never attempted to make them myself, and rarely even consumed them in my long life of 71 years. Driven by curiosity and a newfound craving, I embarked on a journey of research and experimentation until finally perfecting my own recipe for these savory treats. And to top it all off, I even added a generous drizzle of Kentucky sawmill gravy.
A Croquette, originating in the Mediterranean basin, is a delectable deep-fried roll that has traveled the world as a beloved side dish, snack, and fast food. The perfect combination of a thick binder and flavorful filling makes this treat irresistible. The binder can vary from a rich béchamel or brown sauce to creamy mashed potatoes or even wheat flour or bread. Tucked inside or mixed with the binder is a variety of delicious fillings, such as finely chopped meat, succulent seafood, gooey cheese, savory rice, earthy mushrooms, and a rainbow of vegetables. These ingredients are enhanced by fragrant herbs and spices, creating an explosion of flavors in each bite. Whether enjoyed as a quick snack on the go or savored as a satisfying side dish with a meal, Croquettes are sure to please any palate.
Needless to say, my creation was an instant hit, prompting me to share the recipe here for others to enjoy.
”Croquettes”
Croquettes
3 Cups of Cooked Chicken
2 Tablespoons of Poultry Seasoning
1 Cup of Warm Milk
4 Tablespoons Chopped Yellow Onion
4 Tablespoons Chopped Red Pepper
3 Tablespoons Chopped Celery
1 Tablespoon Copped Parsley
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
5 Eggs
1 Teaspoon Paprika
2 1/2 Cups Panko Breadcrumbs
Vegetable Oil
Sawmill Gravy
2 Tablespoon Bacon Drippings
1 Tablespoon Butter
2 Tablespoons Cornmeal
2 Tablespoons Flour
2 Cups Milk
Salt, Black Pepper, White Pepper
Directions
- Melt 3 Tablespoons butter, whisk in flour and cook medium for 2 minutes.
- Whisk in milk and cook for 2 more minutes, until thick.
- Add salt and pepper to taste
- Set aside and let cool.
- Chop chicken and place in a skillet with a tablespoon of oil.
- Season chicken with poultry seasoning and cook through.
- Put cooked chicken in a food processor and chop fine, but don’t overdo it.
- move chicken to a bowl.
- Put onion, red pepper, celery, parsley onion powder, garlic powder, paprika and the teaspoon of salt and half teaspoon of pepper, in food processor.
- Chop fine but don’t overdo it.
- Add all to the chicken in the bowl.
- Add the milk mixture now cooled to room temperature to the bowl. Mix and cover the bowl.
- Place the bowl in the refrigerator for 1 hour.
- Put eggs in a bowl and mix. Put panko breadcrumbs in a bowl and mix.
- Fill a large pan with 2 inches of vegetable oil and heat to medium high temperature.
- Take chicken mixture out of the refrigerator and form into golf ball sized forms.
- Rooll those in eggs, then into panko, then back into eggs, and then back into panko.
- With slotted spoon, drop each croquette into what oil and cook until deep golden brown.
- Now make the gravy by adding the tablespoon of butter to warm bacon drippings.
- Add cornmeal and flour and whisk.
- Then slowly add the milk continuing to whisk.
- Bring to a light simmer.
- Add white pepper, salt and black pepper to taste.
- Serve croquettes covered with the sawmill gravy, or place the gravy on the side. These can be served as a meal covered in gravy or as finger food with gravy or other dipping sauce on the side.
- Sprinkle with parsley.
