Chicken Croquettes

                                                                       


3 TBS Butter
1/4 Cup Flour
1 Cup Milk
1 Rib Of Celery Diced Fine
1/2 Onion Diced Fine
1TBS Parsley Chopped or use Dried Parsley Flakes
2 Dashes of Nutmeg
1 Dash Paprika
1 TSP Fresh Lemon Juice
Salt & Pepper to Taste
1 & 1/2 Cups Cooked Chicken Diced
1 Cup Bread Crumbs
1 Egg Beaten with 1 TBS Water

Melt butter, add vegetables including parsley, Saute until vegetables turn soft. Stir in flour it will be thick. Add milk & stir until thick. Stir in seasonings & lemon juice. This mixture will be thick. Remove from heat & stir chicken in gently but mixed well. Chill in refigerator at least 2 hours or until the next day. When ready to cook, beat egg and water together. Place bread crumbs in a bowl that you can easily turn the croquettes over to coat. Stir parsley & a dash of salt into the crumbs. Now wet hands &  form chicken mixture. The traditional shape is a cone but I like mine more like a crab cake shape. Make 6 patty shapes. Dip in crumbs. Then dip in egg & water mixture then back into  a second bowl of crumbs that you added some parsley & salt to taste into the crumbs. Now shape into cone shapes for traditional croquettes or leave in cakes. I usually leave mine in cake form but for the photo I made the traditional cones. In skillet heat olive oil or melt butter to fry the croquettes. About a 1/2 inch deep for oil use about 5 TBS butter if using butter. Fry in skillet about 3 minutes per side until each croquette is a deep golden and crispy brown! These are so delicious and are perfect for company. The lemon juice adds a bright flavor along with the nutmeg . The sauce that you make for the binding  is nice thick & creamy, these are KILLER CROQUETTES ! ENJOY FOODIES!