lunch · everyday
Spanish chicken croquetas
Crisp breadcrumb shells around a molten, creamy béchamel filling studded with shredded chicken and a little jamón.
- Time
- 90min
- Steps
- 6
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Melt the butter with the oil and soften the onion for 5 minutes without coloring.
-
2
Stir in the flour and cook 2 minutes. Whisk in the warm milk a little at a time and cook, stirring, for 10 minutes until very thick and glossy.
-
3
Stir in the chicken, jamón, salt and nutmeg. Spread in a dish, press plastic onto the surface and chill at least 4 hours or overnight.
-
4
With wet hands, shape into small logs. Roll in flour, then egg, then breadcrumbs.
-
5
Fry at 180°C (355°F) in batches for 2-3 minutes until golden.
-
6
Drain and serve hot.
