Japanese Cream Croquette Recipe

Butter: Used to create the base of the béchamel sauce, adding richness and flavor.

Flour: Combined with butter to form a roux, which thickens the sauce.

Milk: Gradually added to the roux to create a smooth, creamy béchamel sauce.

Onion: Finely chopped to add a subtle sweetness and depth of flavor.

Cooked chicken: Shredded and mixed into the sauce for a hearty filling.

Salt and pepper: Seasonings to enhance the overall taste of the croquettes.

Panko breadcrumbs: Coating for the croquettes, providing a light and crispy texture.

Egg: Beaten and used to help the breadcrumbs adhere to the patties.

Oil: For frying the croquettes until they are golden brown and crispy.

When making the roux with butter and flour, ensure you cook it just until it turns a pale golden color. This helps to eliminate the raw flour taste while keeping the mixture light enough to blend smoothly with the milk. Stir constantly to avoid lumps and achieve a silky texture.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and provides a similar texture and flavor.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though you may need to adjust the quantity as it has a stronger thickening power.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that can provide a similar creamy texture.

• onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the dish.

• cooked chicken - Substitute with tofu: Tofu is a great vegetarian alternative that can absorb flavors well and provide a similar texture.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though you may need to adjust the quantity to avoid over-salting.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used, though they may not provide the same light and crispy texture as panko.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) can be used as a vegan binding agent.

• oil - Substitute with coconut oil: Coconut oil is a good alternative for frying and can add a subtle flavor to the croquettes.

• Allow the croquettes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled croquettes on a baking sheet lined with parchment paper, ensuring they do not touch each other. This step is crucial to prevent them from sticking together.
• Freeze the croquettes on the baking sheet for about 1-2 hours, or until they are solid. This initial freezing helps maintain their shape.
• Once frozen, transfer the croquettes to a freezer-safe container or a resealable plastic bag. Label the container with the date to keep track of their freshness.
• For optimal taste and texture, consume the frozen croquettes within 1-2 months. Beyond this period, they may lose their quality.
• When ready to enjoy, do not thaw the croquettes. Fry them directly from the freezer in hot oil until they are golden brown and heated through. This ensures they remain crispy on the outside and creamy on the inside.
• If you prefer baking, preheat your oven to 400°F (200°C) and bake the frozen croquettes on a baking sheet lined with parchment paper for 20-25 minutes, flipping halfway through to ensure even browning.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the croquettes on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the croquettes with a bit of oil to help them crisp up.
  4. Bake for 10-15 minutes, or until they are heated through and the exterior is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the croquettes in a single layer in the air fryer basket.
  3. Lightly spray them with oil.
  4. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat and add a small amount of oil.
  2. Place the croquettes in the pan, making sure not to overcrowd.
  3. Cook for 3-4 minutes on each side, or until they are heated through and the exterior is crispy.

• Microwave Method:

  1. Place the croquettes on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. For a crispier exterior, you can finish them off in a hot pan with a little oil for about 1-2 minutes per side after microwaving.

• Pan: Used to melt the butter and cook the mixture of flour, milk, onion, and chicken.

• Spatula: Essential for stirring the butter and flour mixture to ensure it is smooth and for mixing in the milk.

• Measuring cups: Necessary for accurately measuring the flour, milk, and other ingredients.

• Knife: Used to finely chop the onion.

• Cutting board: Provides a surface to chop the onion.

• Mixing bowl: Used to combine and cool the mixture before shaping it into patties.

• Plate: Holds the flour, beaten egg, and panko breadcrumbs for coating the patties.

• Whisk: Useful for beating the egg.

• Frying pan: Used to fry the croquettes until they are golden brown.

• Tongs: Handy for flipping the croquettes in the frying pan.

• Paper towels: Used to drain the excess oil from the fried croquettes.

• Cooling rack: Optional, but can be used to let the croquettes cool slightly after frying.

Prepare the filling: Cook and cool the chicken mixture ahead of time. This allows you to quickly shape and fry the croquettes when ready.

Uniform shape: Use an ice cream scoop to portion out the mixture evenly, ensuring each croquette cooks at the same rate.

Pre-coat the patties: Coat the patties in flour, egg, and panko breadcrumbs in advance. Store them in the fridge until you're ready to fry.

Use a deep fryer: If you have one, a deep fryer can cook multiple croquettes at once, saving you time compared to pan-frying.