Description
These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. Still, they’re delicious. If you reduce the amount of butter and milk, you’ll come closer to what I was after.
Ingredients
- ½ cup unsalted butter
- ½ yellow onion, finely chopped
- ½ cup all-purpose flour
- ¼ teaspoon freshly ground black pepper
- 1 pinch freshly grated nutmeg
- 1 pinch cayenne pepper
- 2 ½ cups whole milk
- 1 teaspoon salt, plus more to taste
- 2 cups finely chopped, cooked chicken meat
- ½ cup finely chopped ham
- 2 tablespoons freshly chopped Italian parsley
- 1 cup all-purpose flour, or as needed for dredging
- 2 eggs, beaten
- 2 cups bread crumbs
- 2 cups vegetable oil for frying
Instructions
- Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent
- about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste
- 3 or 4 minutes. Add black pepper
- nutmeg
- and cayenne pepper; stir. Remove from heat.
- Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens
- 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
- Place chopped chicken
- ham
- and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm
- 2 or 3 hours.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Place 1 cup flour
- beaten eggs
- and bread crumbs in 3 separate shallow bowls.
- Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour
- then in beaten eggs
- and then in bread crumbs.
- Fry croquettes in batches until crispy
- about 4 minutes. Drain on paper towels and transfer to rack.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 2 hrs 45 mins
Servings: 16