CHICKEN CROQUETTES, THM S, GLUTEN FREE, LOW CARB, KETO
Steps:
- Mixing: In a bowl combine the chicken, onions, celery, and spices together. Set aside. In a blender cup blend together the almond milk, oat flour, and butter. Cook in the microwave for 3 minutes or until thickened. You can also cook it on the stovetop. Combine cooked white sauce with the meat mixture. Mix well. Refrigerate the croquette mix for 4-5 hours until thoroughly chilled or overnight. Breading: Remove croquettes mixture from the fridge, shape croquettes by using 1/4 cup of the mix. Roll into balls. Roll each croquette in oat flour. Set aside. Beat egg with water. Dip a croquette in the beaten egg and then immediately into the crushed pork rinds. Pace on a baking sheet. Repeat until all croquettes are coated with pork rinds. Baking: Preheat oven to 375 degrees F. Bake croquettes for 15- 20 minutes or until lightly browned. 12 croquettes.
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- In a bowl, whisk the eggs and set aside. Combine the parmesan cheese and almond flour on a wide plate, and set this aside as well.
- In a food processor, combine the cooked chicken, salt, pepper, onion powder, and nutmeg. Pulse until the ingredients are blended as finely as possible. Then, pulse in about 1 TB of the egg you whisked together. The chicken mixture should just come together.
- Use your hands to form 8 croquetas. You want each croqueta to be packed densely and about 2 ½ inches long.
- *Please use 1 ½ cups of grapeseed oil for this recipe. Heat the oil in a medium sized skillet to a high heat. When the oil is ready, dip each croqueta in the egg and then in the almond flour mixture. Place the croquetas in the hot oil and cook them for about 60-90 seconds per side or until golden brown.
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