Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Chicken and Corn-Meal Croquettes

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Chicken and Corn-Meal Croquettes' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published; the bulletin notes cornmeal croquettes need no egging and crumbing.

Chopped cooked chicken is bound with white cornmeal mush and egg, then fried by spoonfuls. Unlike wheat croquettes, these need no crumbing — the cornmeal itself forms the crust as it fries.

Category: MainsServes: 3Time: 30 minComplexity: 2/5

Why this complexity: Mush must be cold and stiff to hold its shape.

Ingredients

  • 1 cup cold cooked white cornmeal mush
  • 1 cup chopped cooked chicken
  • 1 large egg
  • Salt and black pepper, to taste
  • A few drops of onion juice or 1 teaspoon finely grated onion
  • Oil or lard, for frying

Method

  1. Stir the chicken, egg, onion, salt, and pepper into the cold mush until well combined.
  2. Heat about 1/2 inch of oil in a heavy skillet to about 350°F.
  3. Drop the mixture by heaping spoonfuls into the hot fat and fry until crisp and golden on both sides.
  4. Drain on paper towels and serve hot.

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