It’s friday and it’s sunny! We’ve got 8″ (20cm) of snow yesterday. At least it looks like I’ll be able to go out and enjoy the nice (but cold) weather this weekend here in Maryland!
Today I am going to cook croquetas, oh my! I love them, I love this recipe. It really reminds me of my grandmother. She used to make these for me because she knew I loved them. Even now that i don’t live in Catalonia (Spain), when I go, she makes them for me (I am a little spoiled by her 🙂 ).
The beauty of this recipe is that you don’t have to buy the chicken just for the croquettes. The tradition of the recipe (at least in my family) is that you would make vegetable soup and add some chicken to get some flavor. Once the soup was ready you would take the chicken out and use it for croquettes. Even if you roast chicken and have leftovers, it will work! Or you can simply make them just because! 😉
If you don’t eat chicken, you can totally change it for something else… I love blue cheese, cod, mushroom croquettes… another post can be all about croquettes, so keep an eye out for it!
I don’t eat a lot of chicken but when I do, I always try to make some extra so I can make croquettes. Just a few days ago, I roasted some chicken and I used the leftovers for the recipe (really worth it!).
This recipe is super easy and super cheap.
Ingredients for approximately 25 croquettes.
– Chicken (It doesn’t matter if it is the breast, leg…) Approximately 1.5 lbs. (500-600g)
– 1 small onion
– 1 cup milk (2% or whole milk)
– 2TBSPB butter
– 1 egg
– 2 TBPS flour
– 1 1/2 cups bread crumbs
-Canola Oil (frying)
Let´s get started…
– Boil or roast the chicken, until is cooked.
– Chop an onion, and cook it on a medium heat with some olive oil until it gets browned, then season it. Cut the chicken into chunks and remove the bones. Once the onion is done, add the chicken just to get the flavor for a few minutes stirring constantly (season it a little bit).
– Place the mixture into the food processor and chop it to a fine consistency. If you don’t have a food processor, use a grinder or another substitute.
– Once it’s chopped, set it aside. Add 1 1-2 tablespoons of butter to a medium pan and place on low heat. The bottom of the pan should be entirely coated with butter. Once it’s melted, add 2 tablespoons of all purpose flour. Stir constantly until the flour is brown. Add 3/4 cup of milk and stir until everything has been incorporated (it should like like a white sauce). If it looks very thick, add a little bit of milk.
– Place the chicken mixture into the pan and stir it. Add 1/4 teaspoon of nutmeg or just a small pinch (nutmeg has a lot of flavor!). Keep stirring, you want all the ingredients to be fully incorporated. By now, the dough shouldn’t be liquid, if you see that it is a little wet, add an extra tablespoon of flour. On the other hand, If the dough is very dry, add a little milk. You don’t want a liquid dough because it will be impossible to form the croquettes.
– Place the mixture onto a plate, let it cool down for about 20-30 minutes, cover with a plastic wrap and set it into the refrigerator.
This process it took me 25 minutes and the next step about 30 minutes.
The mixture should rest for a minimum of 2 hours, or more. Sometimes I prepare the recipe at night so the dough can rest overnight.
-After the dough has rested, prepare the egg mixture. For this, I beat one egg with 1 1-2 tablespoons of milk. Next, prepare your bread crumbs. Pour the bread crumbs onto a large plate.
– Shape the mixture into small croquettes with a small spoon.
– Once it’s ready, fry them! It is super fast. It took me about 3 minutes total for each batch of croquettes.
– Remove the croquettes and let them rest on a paper towel to cool and remove excess oil. Serve warm and… BON PROFIT!
Enjoy your weekend!