Spanish Chicken Croquettes
A classic Spanish tapas dish made with chicken and a creamy bechamel sauce, coated in breadcrumbs and fried to perfection.
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- •ChickenCooked and shredded
- •1/2 OnionsChopped finely
- •2 tbsp Butter
- •1/2 cup FlourFor roux and coating
- •2 cups Milk
- •SaltTo taste
- •NutmegTo taste
- •2 EggsFor coating
- •BreadcrumbsFor coating
- •OilFor frying
- 1
Shred the cooked chicken finely.
5 min
- 2
Chop onions finely and set aside.
5 min
- 3
Melt butter in a pan, add onions, and cook until clear (2-3 minutes).
3 min
- 4
Add flour to the onions to make a roux, cook for 2 minutes.
2 min
- 5
Slowly add milk to the roux, stirring to avoid lumps.
5 min
- 6
Season with salt and nutmeg to taste.
1 min
- 7
Mix in the shredded chicken thoroughly.
2 min
- 8
Chill the mixture until firm.
1h 0m
- 9
Shape the mixture into croquettes.
10 min
- 10
Coat croquettes in flour, then egg, then breadcrumbs.
10 min
- 11
Heat oil to 180°C and fry croquettes until golden brown.
5 min
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Pizza
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