The Erie Cook Book Revisited: Mrs. Saltsman's Chicken Croquettes

Morgan Yezzi

Even the author and contributors of the 1881 Erie Cook Book can appreciate the simple craveability of a chicken nugget. Revel in the summertime frying process of making Mrs. Saltsman's Croquettes, producing this golden, crispy crowd-pleaser.

Equal parts fried chicken and chicken nugget -- this croquette takes the hard work out of making fried chicken while weaving it together with the promise of a chicken nugget. This particular croquette is a par-cooked, spiced chicken mixture formed into a quenelle shape, coated in a cracker crumb crust, and then shallow fried in hot lard until golden brown.

To deep fry in the summer is to be fun and fancy free. Wait until the hottest day, put the shades down, crank the fan on high, don your apron, and embrace your inner fry cook. When the last croquette is out of the oil, then and only then can you go outside to picnic with your freshly fried spoils.

Adapted from Mrs. Robert Saltsman's contribution Laura Sterrett's 1881 Erie Cook Book

Chicken Croquettes

Makes 24

1 lb. ground chicken

¾ cup grated onion

1 tablespoon butter

1 tablespoon flour

½ cup buttermilk

1 teaspoon cayenne

Pinch nutmeg

1.5 teaspoons salt

1 whole egg + 2 egg yolks

2 cups cracker crumbs (such as Saltine)

Lard for frying

Mix together 1 pound of ground chicken and 3/4 cup of grated onion in a bowl.

In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of flour. Whisk together over low heat until lightly browned in color, 3-4 minutes. Pour in 1/2 cup of buttermilk and continue whisking until smooth and creamy, 2 minutes. Add in the ground chicken, 1 teaspoon cayenne, a light grating of nutmeg, 1.5 teaspoons salt, one whole egg, and two yolks. Cook for seven to 10 minutes or until the moisture has cooked off.

Remove the chicken from the heat to cool. Lay out 2 cups of pulverized cracker crumbs on a tray, preferably saltines. Begin forming small ovals out of the chicken mixture and roll them in the cracker crumbs to coat. Fry in hot lard (350 degrees Fahrenheit) for 1 minute on each side.

Serve with lime wedges and tomato salad.