Cottage Cheese Croquettes Shopping List:
3 tablespoons butter or margarine
¼ cup flour
1 teaspoon salt
Dash pepper
½ teaspoon dill weed
1 cup milk
1 teaspoon instant minced onion
1 cup elbow macaroni, cooked and drained
1 pound (2 cups) creamed cottage cheese
1 ½ cups corn-flake crumbs (more if needed)
3 eggs, slightly beaten
Oil for deep frying
Cottage Cheese Croquettes Preparation Instructions:
1. In a 3-quart saucepan, melt butter. Blend in flour, salt, pepper, and dill weed.
2. Combine milk with onion. Add gradually to flour mixture, stirring constantly. Stir while cooking until thickened. Reduce heat and cook 2 minutes longer.
3. Stir in macaroni and cheese; mix well. Chill 1 to 2 hours, or until firm enough to handle.
4. Shape into 12 croquettes, coating with crumbs as soon as shaped. Dip in egg and again in crumbs.
5. Fill wok not more than half full with oil. Slowly heat oil to 375°F. Fry 3 croquettes at a time in hot oil or until golden brown. Remove to a baking sheet lined with paper towels to drain. When all croquettes are drained, remove paper towels.
6. Bake croquettes at 350°F 10 to 15 minutes. Serve hot.
Cottage Cheese Croquettes Recipe: 6 SERVINGS
Note: If desired , fine dry bread crumbs can be substituted for the corn-flake crumbs.
Cottage Cheese Croquettes