How to make croquettes

Whether they’re shaped into balls, cones, cylinders, or flat squares, croquettes are relished for their crunchy coating and creamy fillings. The main ingredient can be cheese, or cooked seafood, meat, poultry, or vegetables
finely chopped and bound with a thick white sauce. You can also incorporate rice or mashed potato. The following recipe yields eight croquettes.

First make a thick white sauce: 4 tablespoons butter, 4-tablespoons flour, and 1 cup liquid (milk or broth; see White sauce). Add about 2 cups finely chopped, cooked meat or other ingredients mentioned above. Season with salt, pepper and, if desired, herbs. Simmer 3 minutes.

Spread the mixture on a plate; cover it with plastic wrap to prevent a crust from forming.

Chill the mixture, then divide it into 8 equal portions. Roll them into 3-inch cylinders between your palms.

In one bowl have ready 1 egg beaten with 1 tablespoon water; in another, 1/3 cup fine bread or cracker crumbs. Dip each croquette into the egg, then coat it with crumbs. Deep-fry at 375F until golden. Remove the croquettes with a slotted spoon and drain on paper towels.