Ingredients
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1 lb.Molly's Kitchen® Three Cheese Chicken and Chile Dip
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6 oz.Pacific Jade® Plain Coarse Panko Bread Crumbs
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3 ea.Glenview Farms® Large Shell Eggs
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2.5 oz.Hilltop Hearth® All-Purpose Flour
Preparation
- Separate beaten eggs, flour and breadcrumbs into three different bowls.
- Using 1.25 ounces of cold chili dip, shape by hand into croquettes (little barrels).
- Dip into the flour first to lightly coat, then the eggs and then the breadcrumbs. Set onto a sheet pan and chill.
- From cold, gently drop the croquettes into the fryer, and cook about 3 minutes until golden brown.
Suggested sauces to accompany th croquettes, either as a drizzle over the composed plate or a dipping sauce:
- 75/25 blend of mayo and buffalo wing sauce
- Your favorite salsa
- Mole sauce
- Reduced heavy cream with some finely diced serrano chili,and finished with lime and cilantro
Recipe by Scott McCurdy, Field Culinary Director
Serves 4 (makes 12 croquettes)