Croquetas de Pollo
From Delish
Recipe courtesy of Jose Andres.
Croquetas are very versatile. At my restaurant Jaleo, in Washington, we make them with mushrooms, Jamon Serrano, even shrimp and crab. Your kids will love them, just ask my daughters! They devour them.
Nutritional Information
(per serving)
(per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Pablo de Loy
Yields: 36 fritters.
Oven Temp: 375
Ingredients
| U.S. | Metric | Conversion chart |
- 1/4 pound(s) unsalted butter
- 1/2 spanish onion, peeled and finely chopped about 1/2 cup
- 2 1/2 cup(s) all-purpose flour
- 4 cup(s) whole milk
- 10 ounce(s) chicken, boiled and shredded
- Salt
- 1 pinch(s) nutmeg
- 2 large eggs, beaten
- 1 cup(s) breadcrumbs
- 2 cup(s) spanish extra-virgin olive oil
Directions
- Heat the butter in a medium sauté pan over medium heat. Add the onions and cook until they become translucent, about 5 minutes. Stir in 1 1/2 cups of the flour and continue stirring vigorously. Cook for 5 minutes until the flour is cooked through and golden brown. Pour the milk into the flour mixture and cook, stirring continuously, for about 2 minutes, until you have a thick béchamel sauce.
- Add the chicken, and sprinkle in 1/2 teaspoon of salt and the nutmeg. Cook for another 2 minutes. You should now have a thick mixture that you can mold in your hands. Carefully pick up a bit of the mixture and try to ball it with your hands. It shouldn’t be too sticky. If it does stick to your hands, allow the mixture to cook a little longer. Spread the mixture on a cookie sheet to cool.
- Take a spoon of the mixture and roll in your hands to make a small cylinder, about the size of a wine cork. Roll the cylinder in the remaining 1 cup flour, then in the eggs, and then in the breadcrumbs and set aside on another cookie sheet. Repeat with the remaining mixture until you have about 36 croquetas.
- In a small deep frying pan, heat the olive oil to 375 degrees (measured with a candy thermometer). Working in small batches, add the croquetas, making sure they are covered completely in oil. Fry until golden, about 1 minute, then transfer to a paper towel-lined tray to let drain. Be sure to allow the oil to return to 375 degrees F on the candy thermometer between batches. Season with salt and serve hot.
From Tapas: A Taste of Spain in America ©2005 Clarkson Potter - Buy the book
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