Chicken Croquettes
Crisp outside and very creamy inside, with homemade béchamel and shredded chicken. The best way to use leftovers, and always good to keep in the freezer.
- Total
- 70 min
- Prep
- 45 min
- Servings
- 6
- Difficulty
- Medium
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Ingredients
Serves 6
- cooked chicken11 oz
- ham1.75 oz
- onion0.5
- butter1.75 oz
- olive oil3 tbsp
- flour3.5 oz
- milk3.25 cup
- nutmeg1 pinch
- salt1 tsp
- egg2
- breadcrumbs5.25 oz
- vegetable oil2 cup
Method
- 1
Shred the cooked chicken very fine, without skin or bones, and chop the ham into small pieces.
- 2
In a saucepan, melt the butter with the olive oil and sweat the very finely chopped onion for 5 minutes over low heat.
- 3
Add the flour and toast it for 2 minutes, stirring constantly, to cook off the raw taste.
- 4
Pour in the warm milk little by little, whisking so no lumps form. Season with salt and nutmeg.
- 5
Cook the béchamel over low heat for 10-12 minutes, stirring non-stop, until thick and pulling away from the sides.
- 6
Stir in the cooked chicken and ham, mix well and spread the dough in a dish. Cover with plastic wrap touching the surface and let it cool in the fridge at least 4 hours.
- 7
Shape the croquettes with two spoons or your hands, dip them in the beaten egg and then in the breadcrumbs.
- 8
Fry in batches in very hot sunflower oil (180 °C / 355 °F) until golden, about 2 minutes. Drain on paper towels.
- 9
To freeze, place them breaded and unfried on a tray, spaced apart; when hard, store in bags and fry straight from frozen.
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