Egg Onion And Apple Croquettes Recipes

EGG, ONION, AND APPLE CROQUETTES

Steps:

• To make the croquettes: In a large bowl combine well the hard-boiled eggs, the onion, the apple, the bechamel, 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 350F. 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. Makes about 18 to 20 croquettes. Gourmet March 1991

EGG, ONION, AND APPLE CROQUETTES

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.

FRIED ONIONS AND APPLES

Steps:

• In a large cast-iron or other heavy skillet, saute onions in butter until tender. Place apples on top of onions. Combine remaining ingredients; sprinkle over apples. , Cover and simmer for 10 minutes. Uncover and simmer until apples are tender, 5 minutes longer. Serve with a slotted spoon.

EGG CROQUETTES

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).

EGGPLANT CROQUETTES

Steps:

• Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
• Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
• Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.