would you eat this? (recipe in description) #asmr #cooking

How to Cook: Chicken Alfredo Croquettes 🧀✨
Prep Time: 20 mins | Chilling Time: 3 hours 20 mins | Cook Time: 10 mins | Yield: 12-15 croquettes

INGREDIENTS
1. Chicken Alfredo Filling
* 2 cups cooked chicken, shredded or finely diced
* 4 oz low-moisture block mozzarella, cut into 1/2-inch cubes
* 4 tbsp unsalted butter
* 1/2 cup all-purpose flour
* 3 cloves garlic, minced
* 1 cup heavy cream
* 1/2 cup whole milk
* 1 cup Parmesan cheese, freshly grated
* 1/8 tsp ground nutmeg
* Salt and freshly ground black pepper, to taste
* 2 tbsp fresh parsley, finely chopped

2. Double-Dredge Breading & Frying
* 1/2 cup all-purpose flour
* 3 large eggs, beaten with 1 tbsp water
* 2 cups Panko breadcrumbs
* Neutral oil for frying (canola, vegetable, or peanut)

INSTRUCTIONS
1. Alfredo Base: Melt butter in a saucepan over medium heat. Add garlic and cook 30-60 secs. Whisk in 1/2 cup flour and cook 1-2 mins to make a thick roux. Pour in heavy cream and milk, whisking until smooth. Simmer while stirring until sauce thickens into a paste. Remove from heat and stir in Parmesan, nutmeg, salt, pepper, and parsley.
2. Chill Mixture: Fold chicken into sauce. Spread into an 8x8 dish, press plastic wrap against the surface, and refrigerate 3-4 hours until cold and firm.
3. Stuff & Shape: Scoop 2 tbsp chilled mixture, press a mozzarella cube in the center, wrap to cover completely,and roll into an oval ball.
4. Double-Dredge: Roll croquette in flour, dip in egg wash, and coat in Panko. Dip back into egg wash and roll in Panko a second time. Freeze on a tray for 15-20 mins.
5. Fry: Heat 2 inches of oil to 350 F. Fry croquettes in small batches for 3-4 mins until golden brown. Drain on paper towels, salt, and serve hot!
PRO-TIPS
* Use block mozzarella to avoid excess moisture that causes bursting.
* Maintain 350 F oil temp so the crust crisps while the mozzarella center melts.