I’ve mentioned before that one of my favorite things about food blogging is trying new to me cuisine. I’ve discovered quite a few things I love to eat that before I started blogging I never would have tried.
This week’s #SundaySupper theme is a virtual Tapas party and is hosted by Constance of The Foodie Army Wife. Tapas are basically appetizers so there were a bunch of things I already make that would have worked but I decided to make something a bit more traditional for today.
Croquetas de Pollo are little cigar shaped bites of diced chicken in a Bechamel sauce that have been lightly breaded and fried. I found the recipe easy to make but messy and a longer process than I usually do since once the filling has been made it needs to chill for at least three hours. You can make the filling the day before you need it as long as you cover it tightly and keep it refrigerated.
Croquetas de Pollo- Chicken Croquettes #SundaySupper
Prep Time 3 hours 30 minutes Cook Time 5 minutes Author Micha M
Ingredients
- 6 Tablespoons butter
- 1/2 cup plus 2 Tablespoons all purpose flour
- 1/2 teaspoon nutmeg
- A pinch of salt
- A pinch of pepper
- 1 1/2 cups milk
- 1/2 cup finely chopped cooked chicken
- Breadcrumbs
- 2 eggs beaten with 2 teaspoons water
- Oil for frying.
Instructions
- Melt the butter in a medium sauce pan over medium heat. Sprinkle flour over butter and whisk well.
- Cook the butter and flour mixture for two to three minutes, stirring constantly,
- Add the nutmeg, salt, pepper, and milk in, whisking constantly, and cook for 5 to 10 minutes, stirring constantly, until thickened.
- Add the chicken and cook for two minutes longer.
- Remove from heat and let cool for 15 minutes then transfer to a dish cover tightly and chill in the refrigerator for at least three hours or up to twenty-four hours.
- Heat 1/2 inch oil in a heavy pot or cast iron skillet to 350 degrees.
- Place about a cup of breadcrumbs in a shallow dish such as a pie plate, and place the eggs in a shallow dish as well.
- Using floured hands shape one inch balls of the chilled chicken and Bechamel mixture into thick logs. Dip in the eggs and coat in breadcrumbs. Place on a wax paper lined cookie sheet.
- Fry about six at a time in the hot oil until golden brown and hot. That takes about 5 minutes.
- Drain on paper toweling and serve hot.
Recipe Notes
Prep time includes making the Bechamel and chilling. Cook time is the time it takes to fry each batch.