Bacon And Egg Croquettes Shopping List:
3 tablespoons butter or margarine
2 tablespoons chopped onion
3 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
¾ teaspoon dry mustard
¾ cup milk
6 hard-cooked eggs, coarsely chopped
8 slices bacon, cooked and finely crumbled
1 egg, fork beaten
2 tablespoons water
½ cup fine dry bread or cracker crumbs
Oil for deep frying
Bacon And Egg Croquettes Preparation Instructions:
1. Melt butter in a saucepan ; stir in onion and cook about 2 minutes, or until tender. Stir in a mixture of flour , salt, pepper, and dry mustard . Heat uP.til bubbly . Add milk gradually, stirring constantly. Cook and stir until mixture forms a ball.
2. Remove from heat and stir in chopped eggs and crumbled bacon . Refrigerate about 1 hour, or until chilled .
3. Shape into 8 croquettes (balls or cones). Mix egg with water. Roll croquettes in crumbs, dip into egg, and roll again in crumbs.
4. Fill a large wok no more than half full with oil. Slowly heat to 385°F. Fry croquettes without crowding in the hot oil 2 minutes, or until golden . Remove croquettes with a slotted spoon ; drain over fat and place on paper towel to drain.
Bacon And Egg Croquettes Recipe: 4 SERVINGS
Herbed Egg Croquettes: Follow recipe for Bacon ‘n’ Egg Croquettes. Decrease mustard to ¼ teaspoon and bacon to 4 slices. Add½ teaspoon summer savory, crushed , with mustard and 4 teaspoons snipped parsley with chopped egg.
Bacon And Egg Croquettes