Kitchen Sink Croquettes

These croquettes make a great hot snacks for your Super Bowl party! Once you have your croquette base—a thick, smooth, batter-like béchamel— you can add any leftovers you fancy: cooked and chopped shrimp, grated cheese, sun-dried tomatoes and herbs or mixed cooked vegetables, chopped fine.
By / Photography By Francine Spiering | January 22, 2017

Preparation

Bring the milk to a soft boil. Add bay leaf and kitchen scraps. Simmer low for 30 minutes. Strain and cool.

Melt butter in large pot. Add flour, mix and cook for about 5 minutes. Add milk little by little, mixing it in well, to a smooth, silky and batter-like thickness*. Mix in mustard, Worcestershire and season well with salt and white pepper. Taste and adjust if too bland.

Stir in meat and mix well. Pour croquette base into a rectangular dish 13 x 9 inch. Chill overnight. Cut to divide into equal portions of each 1.5 x 3 inch.

Prepare 3 bowls, 1 each for flour, beaten eggs and breadcrumbs (replenish as needed). Take a portion, roll in flour, then egg and finish with breadcrumbs. Roll between palms to shape into a cylinder and transfer to a plate. Continue until done. Alternatively: shape into balls!

Deep-fry until golden and hot and serve with mustard, a mixed salad and crusty bread for lunch!

*Add 2 teaspoons of gelatin, dissolved in water. It will help keep the croquette base solid during the breading process. I didn’t use any for this recipe as it was solid enough.

New Braunfels Brewing Co. ‘Blondine’—this beer made predominantly from wheat by the New Braunfels Brewing Company has a wonderful balance of malty-sweetness and crisp, clean acidity. Anything fried works well with the smooth and creamy textural components while being refreshing and cleansing to the palate with its sour notes.

Ingredients

  • 1 quart milk
  • 1 bay leaf
  • 1 cup assorted kitchen scraps (washed peels, stalks and stems)
  • 1 stick butter
  • 1 cup plain flour
  • 1 tablespoon mustard
  • 1 tablespoon Worcestershire sauce
  • 4–5 cups chopped leftover cooked meat (I had chicken, turkey and smoked pork shoulder)
  • Salt and pepper
For the breading:
  • 1 cup plain flour
  • 3 eggs, beaten
  • 2 cups homemade breadcrumbs (from ciabatta, for instance)
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