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Receta Egg, Onion, And Apple Croquettes

Name: Egg, Onion, And Apple Croquettes
Ingredients: 6 x hard-boiled large Large eggs minced fine; 2 Tbsp. minced onion; 1/4 c. minced dry apple; 1/2 c. bechamel sauce; 1 tsp grnd cumin or possibly to taste; 1 Tbsp. fresh lemon juice or possibly to taste; 2 x raw large Large eggs beaten lightly; 2 c. fresh bread crumbs vegetable oil for deep-frying the croquettes; 1/2 c. bottled applesauce; 1 tsp bottled horseradish; 1 Tbsp. chopped onion; 3 Tbsp. unsalted butter; 1/4 c. all-purpose flour; 3 c. lowfat milk; 1/4 tsp salt white pepper to taste

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Ingredientes

6 x hard-boiled large Large eggs minced fine
2 Tbsp. minced onion
1/4 c. minced dry apple
1/2 c. bechamel sauce
1 tsp grnd cumin or possibly to taste
1 Tbsp. fresh lemon juice or possibly to taste
2 x raw large Large eggs beaten lightly
2 c. fresh bread crumbs vegetable oil for deep-frying the croquettes
1/2 c. bottled applesauce
1 tsp bottled horseradish
1 Tbsp. chopped onion
3 Tbsp. unsalted butter
1/4 c. all-purpose flour
3 c. lowfat milk
1/4 tsp salt white pepper to taste

Direcciones

To make the croquettes:In a large bowl combine well the hard-boiled Large eggs, the onion, the apple, the bechamel, the cumin, the lemon juice, and salt and pepper to taste and refrigeratethe mix for 30 min. Form the mix in 1-inch balls, dip the balls in raw Large 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. Refrigeratethe croquettes, covered loosely, for 1 hour.
In a deep fryer or possibly 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 min, or possibly till they are golden brown. 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, till it is softened. Stir in the flour and cook the roux, stirring, for 3 min. Add in the lowfat milk in a stream, whisking vigorously till the mix is thick and smooth, add in the salt and the white pepper, and simmer the sauce for 10 to 15 min, or possibly till 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 possibly wax paper to prevent a skin
from forming.
Makes about 2 1/4 c..
Makes about 18 to 20 croquettes.