Basic Croquettes

Basic Croquettes

In making croquettes, use bread crumbs if possible, rolled or ground to the fineness of powder. Place them in an even oblong in the center of a board. Dilute one slightly beaten egg with twice the amount of cold water and place in a pie plate. Form the croquettes, roll in the crumbs, then in egg; crumbs again and set aside to fry.

A mixture of one-third clarified suet to two-thirds of good lard is excellent for frying. Olive oil is even better but of course more expensive. Whatever fat be used heat until a bit of bread can be browned in it in forty counts. Dip the empty frying basket in
the hot fat, then fill with the croquettes, taking care that there are not enough to touch each other or the sides of the basket. When cooked drain on crushed unglazed paper. Heat the fat before attempting to fry a second batch.