3 tablespoons butter
1/3 cup rice flour
1 cup turkey broth
2/3 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
2 cups diced turkey
1 teaspoon parley flakes
2 tablespoons milk
1 1/2 cups dry finely ground bread crumbs
Melt butter in large saucepan. Stir in the rice flour gradually stir in turkey/chicken broth - cook over low heat stirring constantly until thickened. Stir in the salt, pepper, thyme, turkey and parley. Stir in the egg and stir over low heat for one minute. Chill at least 2 hours or overnight before forming.
Shape into round 1 1/2" balls.
In one bowl - combine remaining egg with milk, beat well. Have bread crumbs in another dish - you may season them a little with salt and pepper.
Roll each croquette in the crumbs, then dip in the egg milk mixture and roll in crumbs again. Place on a baking sheet uncovered in the fridge so they can dry before deep frying. Heat oil to 375 F it should be at least 1" deep. Add croquettes and fry 1 1/2 to 2 minutes on each side. Drain on paper towel.
The recipe shows that it makes 12- 18 croquettes - but of course that depends on the size you make them.
|roll the chilled turkey mixture into 1- 1/2" balls|
|roll in gluten free bread crumbs|
|rolling in crumbs|
|nicely formed bitterballen air drying before deep frying|
|Getting the teens to help makes it much easier!|