Poultry, Spanish

Chicken Croquettes (Croquetas de Pollo)

Here's a video of Kattie Button of Cúrate showing how it's made

This is one that I'm looking forward to trying one day!!!

PART 1 (Make the croquette mixture)

Ingredients

  1. Roasted Chicken, skinless & finely shredded - 2 1/2 cups
  2. Onion, finely chopped - 1/2 cup
  3. All-purpose flour - 1/3 cup
  4. Freshly ground nutmeg - 1/2 teaspoon
  5. Freshly ground pepper (black or white) - 1/8 teaspoon
  6. Whole milk - 1 1/2 cup
  7. Heavy cream - 1/4 cup
  8. Unsalted butter - 4 tablespoons
  9. Kosher butter - 2 teaspoons

Instructions

  1. Melt butter using low heat.
  2. Cook onion until translucent and soft (but not browned), stirring once in awhile.
  3. Add flour and cook while whisking, about 1 min until raw flour smell dissapears.
  4. Add milk, while whisking, to avoid clumps.
  5. Add cream, while whisking.
  6. Increase to medium heat and bring to a boil for 2-3 mins. Keep whisking the entire time.
  7. Add chicken, salt, nutmeg, and pepper and stir for about 2 mins.
  8. Spread mixture in a pan and refrigerate until it's cold.

PART 2 - Frying the croquettes)

Ingredients

  1. Panko (bread crumbs) - 1 cup
  2. All-purpose flour - 1/3 cup
  3. Large Egg - 1
  4. Canola Oil

Instructions

  1. Use a tablespoon or ice cream scoop to scoop up the croquette mixture and shape to fry, about 2 in long and 1 inch thick. When all the mixture has been shaped, refrigerate again until firm (if needed).
  2. Using a food processor, process the panko until they are fine crumbs. Put into a bowl or dish.
  3. Beat the egg with a tablespoon of water, and put into a separate bowl.
  4. Put flour in another separate bowl.
  5. Coat the all the croquettes completely with flour. Be sure to shake off excess flour.
  6. One by one, coat the croquettes with egg then dredge in panko. (Tip: Keep one hand for the dredging, and the other for the first two steps, so that the 'panko' hand doesn't get coated too.)
  7. Transfer to a pan lined with wax paper (or just fry it then and there). If not planning to cook right away, can be stored in refrigerator up to 3 days or frozen and stored in airtight containers for up to a month.
  8. When ready to cook, fry batches in canola oil until golden brown. Don't overcrowd in whatever you're cooking in.

Source: Cúrate: Authentic Spanish Food from an American Kitchen (Katie Button)

by Admin