Chicken Croquettes
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.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups minced roasted chicken
- 1/2 cup finely chopped serrano ham or prosciutto 2 ounces
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour plus more for dredging
- 3/4 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 1/4 cup of the flour, then gradually whisk in 3/4 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 1/2 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.
Notes
This recipe is sponsored by Mediterranean Supermarket