Main Course
Side Dish

Recipe courtesy of Louisiana Kitchen & Culture

Makes about 24 Croquettes

  • 2 tablespoons butter
  • ½ cup grated onion
  • 1 teaspoon minced or pressed garlic
  • 2 cups cooked chicken, turkey, salmon, or finely chopped shrimp
  • 1 teaspoon lemon juice
  • ¾ cup chicken stock, preferably homemade
  • 1 tablespoon Worcestershire sauce
  • salt, pepper, and cayenne to taste
  • 2 eggs, well beaten
  • 1 cup dry breadcrumbs
  • 1 sleeve saltine crackers, finely crumbled
  • cooking oil for frying


Click image to enlarge


Melt butter in a small saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until very soft; do not brown. Remove from heat and set aside to cool.

Cut chicken, turkey, or salmon into 1 inch cubes then finely shred or flake (this goes quickly on low speed in the bowl of a stand mixer fitted with the paddle attachment). Add lemon juice, stock, Worcestershire, and onion mixture and combine; taste and adjust seasoning with salt, pepper, and cayenne as desired. Fold in eggs and breadcrumbs; shape mixture into balls (about 2 tablespoons each) and roll in cracker crumbs. Transfer to a platter and refrigerate for at least 2 and up to 8 hours.

To fry, pour oil to a depth of at least 2 inches in a deep skillet or Dutch oven set over medium-high heat. Heat oil to 360F and, working in batches, fry croquettes, turning occasionally, until well browned on all sides. Transfer browned croquettes to a rack set over a baking rack to cool briefly; serve hot with your favorite dipping sauce.


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