AIR-FRYER BREAKFAST CROQUETTES WITH EGG & ASPARAGUS
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth; cook and stir until lightly browned, 1-2 minutes. Gradually whisk in milk; cook and stir until thickened (mixture will be thick). Stir in hard-boiled eggs, asparagus, green onions, cheese, tarragon, salt and pepper. Refrigerate at least 2 hours., Preheat air fryer to 350°. Shape 1/4 cupfuls of egg mixture into twelve 3-in. long ovals. Place bread crumbs and eggs in separate shallow bowls. Roll logs in crumbs to coat, then dip in egg and roll again in crumbs, patting to help coating adhere., In batches, place croquettes in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-10 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-5 minutes longer.
Nutrition Facts : Calories 294 calories, Fat 17g fat (8g saturated fat), Cholesterol 303mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
EGG & ASPARAGUS BREAKFAST CROQUETTES
Trying to come up with something new for breakfast on the run, I decided that this was an interesting way to combine the whole meal. If you want to get fancy, these are extra delicious with hollandaise on top and sprinkled with paprika.-Barb Miller, Oakdale, Minnesota
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth; cook and stir until lightly browned, 1-2 minutes. Gradually whisk in milk; cook and stir until thickened (mixture will be thick). Stir in next 7 ingredients. Refrigerate 2 hours., Shape 1/4 cupfuls of egg mixture into twelve 3-in.-long logs. Place bread crumbs and eggs in separate shallow bowls. Roll logs in crumbs to coat, then dip in egg and roll again in crumbs, patting to help coating adhere. In a deep cast-iron or electric skillet, heat oil to 375°. Fry in batches until golden brown, about 3 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 381 calories, Fat 27g fat (8g saturated fat), Cholesterol 303mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
EGG CROQUETTES
This is a somewhat old-fashioned dish but still very good and easy to make. I found it in an old cookbook that my mother had many years ago. This dish would be good to serve at a brunch--just keep the croquettes warm in a chafing dish or crock pot. Photo source: gontry.com
Provided by Ellen Bales
Categories Eggs
Time 25m
Number Of Ingredients 13
Steps:
- 1. For the white sauce: melt butter in a saucepan over low heat; add flour and salt, blend. Add milk all at once. Cook quickly, stirring constantly, till mixture thickens and bubbles. Remove sauce from heat when it bubbles.
- 2. Combine the white sauce and the next five ingredients, plus 1 tsp. salt; mix well. Chill for several hours.
- 3. When thoroughly chilled, form this mixture into croquetttes, using 1/4 cup for each. Mix eggs and 2 Tbsp. water. Roll croquettes in cracker crumbs; dip into egg mixture; roll in crumbs again. Chill for 20 minutes.
- 4. Fry in deep, hot fat (365-degrees) till golden brown, about 2 to 3 minutes. Drain on paper towels.
EGG, ONION, AND APPLE CROQUETTES
Categories Egg Onion Appetizer Fry Apple Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18 to 20 croquettes
Number Of Ingredients 18
Steps:
- 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. 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. Chill the croquettes, covered loosely, for 1 hour. In a deep fryer or heavy deep skillet heat 2 inches of the oil to 350°F. 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. In a small bowl stir together the applesauce and the horseradish. Serve the croquettes with the sauce.
- To make the sauce:
- In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. 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. 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. Makes about 2 1/4 cups.
EGG CROQUETTES
A thrifty way to use up those Easter eggs. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Spring
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and chop hard-boiled eggs.
- Melt butter in a double boiler; add flour and stir until blended.
- Add milk and seasonings; cook until mixture is thickened.
- Remove from heat and add hard-cooked eggs.
- Set aside to cool.
- Preheat oil to 365°F.
- When cold, shape egg mixture into croquettes; roll in cracker crumbs, dip in egg and again in crumbs.
- Fry in fat until golden (approximately 5 minutes).
Nutrition Facts : Calories 146, Fat 11.1, SaturatedFat 5.6, Cholesterol 195.8, Sodium 308.1, Carbohydrate 4.7, Fiber 0.1, Sugar 0.3, Protein 6.7
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