Ingredients
- Cooked Chicken chopped, no skin, 3 cups
- Celery minced, ½ cup
- Vidalia Onion minced, ¼ cup
- Green Bell Pepper minced, ¼ cup
- Eggs 2 large
- Heavy Cream 2 Tbs
- Kosher Salt ½ tsp
- Freshly Ground Black Pepper ½ tsp
- Unsalted Butter 4 Tbs
Cook It
- In a medium bowl, mix together the chicken, celery, onion and bell pepper.
- In a small bowl, stir together the eggs and heavy cream. Fold it into the chicke3n and vegetables and season with salt and pepper. The mixture will be thick. Form the mixture into 4 round patties 3 inches across.
- In a heavy skillet, melt the butter over medium heat until just foamy. Add the croquettes and cook until golden brown on both sides, about 3 minutes per side. Serve hot.
Recipe excerpted from Braided Heritage: Recipes and Stories on the Origin of American Cuisine by Jessica B. Harris (Clarkson Potter, 2025). Read the review.
