Chicken Croquettes (Croquetas De Pollo)
Although crisp and creamy croquettes are made throughout much of Spain, cooks in Rioja's wine country are unique in using ham mixed with leftovers like roasted chicken.While both French and Spanish croquettes consist of breaded and fried balls of filling, the base of that filling differs between the two countries. French croquettes are held together by potatoes, whereas Spanish croquettes (croquetas) are made with what's essentially a bechamel sauce: butter, milk, and flour. Of course, flavors are also distinct; this Spanish chicken croquette recipe is unique to the Rioja region, combining leftover chicken with serrano ham.
Servings: 16 Croquettes
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups minced roasted chicken
- ½ cup finely chopped serrano ham or prosciutto 2 ounces
- ½ teaspoon freshly grated nutmeg
- Kosher salt
- Freshly ground black pepper
- ¼ cup all-purpose flour plus more for dredging
- ¾ cup plus 2 tablespoons whole milk divided
- 2 large eggs
- 1 cup fine dry breadcrumbs
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- In a large skillet, melt the butter in the olive oil. Add the chicken, ham, nutmeg, and a large pinch each of salt and pepper. Cook over moderate heat, stirring, for 3 minutes. Stir in ¼ cup of the flour, then gradually whisk in ¾ cup of the milk. Simmer for 3 minutes, stirring occasionally. Scrape the croquette mixture into a bowl; let cool. Cover and refrigerate until chilled, at least 1 hour.
- Divide the croquette mixture into 16 equal portions. Using wet hands, roll the portions into oval croquettes.
- Preheat the oven to 325°F.
- In a shallow bowl, beat the eggs with the remaining 2 tablespoons of milk. Spread the breadcrumbs and some flour in 2 more shallow bowls. Dredge each croquette first in the flour, then dip in the egg; coat the croquettes with breadcrumbs and transfer to a platter.
- In a small saucepan, heat ½ inch of vegetable oil until shimmering. Fry 4 croquettes at a time, turning twice, until golden brown, about 3 minutes. Transfer the croquettes to a wire rack set over a baking sheet and keep warm in the oven while frying the rest.
- Serve immediately, with lemon wedges.
