Egg, Onion, And Apple Croquettes
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Onion (minced)1 cup
Dried Apple (chopped)1 cup
Sauce (béchamel)1 tsp
Ground Cumin (to taste)2 cups
Bread Crumb (fresh)1 cup
Applesauce (bottled)1 tsp
Horseradish (bottled)3 tbsps
Unsalted Butter1 cup
All-Purpose Flour3 cups
Milk1 tsp
SaltDirections:
1
To make the croquettes: In a large bowl combine well the hard-boiled eggs, the onion, the apple, the béchamel, the cumin, the lemon juice, and salt and pepper to taste and chill the mixture for 30 minutes
2
Form the mixture in 1-inch balls, dip the balls in raw eggs, shaking off the excess, and roll them in the bread crumbs, transferring the croquettes as they are made to a baking sheet lined with wax paper
3
Chill the croquettes, covered loosely, for 1 hour
4
In a deep fryer or heavy deep skillet heat 2 inches of the oil to 350°F
5
And in it fry the croquettes in batches, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for about 2 minutes, or until they are golden
6
In a small bowl stir together the applesauce and the horseradish
7
Serve the croquettes with the sauce
8
In a large bowl combine well the hard-boiled eggs, the onion, the apple, the béchamel, the cumin, the lemon juice, and salt and pepper to taste and chill the mixture for 30 minutes
9
Form the mixture in 1-inch balls, dip the balls in raw eggs, shaking off the excess, and roll them in the bread crumbs, transferring the croquettes as they are made to a baking sheet lined with wax paper
10
Chill the croquettes, covered loosely, for 1 hour
11
In a deep fryer or heavy deep skillet heat 2 inches of the oil to 350°F
12
And in it fry the croquettes in batches, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for about 2 minutes, or until they are golden
13
In a small bowl stir together the applesauce and the horseradish
14
Serve the croquettes with the sauce
15
To make the sauce: In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened
16
Stir in the flour and cook the roux, stirring, for 3 minutes
17
Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency
18
Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round or wax paper to prevent a skin from forming
19
Makes about 2 1/4 cups
20
In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened
21
Stir in the flour and cook the roux, stirring, for 3 minutes
22
Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency
23
Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round or wax paper to prevent a skin from forming
24
Makes about 2 1/4 cups