With these chicken and ham croquettes we celebrate croquette day at home today. It's not that I'm paying attention to these days, but today I drooled listening to a program on the radio with a special croquettes, and I, who until now thought that there were croquettes with weird flavors, have realized that the imagination takes the power of more than one when it comes to croquettes.
The croquettes are probably my favorite dish. Not be you but in my house the day of the birthday, each chooses its favorite food. And was always licking are croquettes with salad. I love the broth for dressing the salad by wetting the crispy crust of croquettes.
This time are some very traditional chicken croquettes, and it is that my son had been months asking me lifetime croquettes. So I have given him a surprise and when it has come to the school would you guess what has noontide? A dish of croquettes removing the sentio.
I love them because they are a dish of wasteless, and if the bechamel is cooked there is nothing in the world that improves it. That chicken left over after you have made a good stock is in better order chicken croquettes and we transform a meat which has lost lots of flavor, a delight for the senses. Let's get them!
For the filling
- 300 g chicken (I always save chicken from making stock)
- 300 g finely chopped Serrano ham
- 1 onion
- 1/2 tablespoon butter
- 1 tablespoon olive oil
For the bechamel
- 1 litre of milk
- 100g flour
- 1 tablespoon and a half of butter
- 1 tablespoon olive oil
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- a little freshly ground black pepper
For the batter
- 300 g of breadcrumbs
- 100g flour
- 3 eggs
- oil for frying
Directions
Heat the milk with the chopped ham in a saucepan over medium heat. When it starts to boil, strain the ham.
Chop the onion very finely and sauté in the oil and butter in a saucepan for 5 minutes. Add the chopped chicken and mix well. Add the chopped ham and season with salt and pepper. Put in a bowl and set aside
In the same saucepan over medium heat, melt the butter with the oil. Add the flour and stir until the flour is lightly toasted, stirring well with a wooden spoon or spatula until it forms a ball.
It is very important that we ensure that flour is cooked both now and then with milk because that is what will make our Croquettes unsurpassed throughout the process. This flour with oil and butter mixture is lama roux and is the basis of all the croquettes.
We start adding the hot milk little by little, stirring non-stop with a whisk (we reserve the spoon for later), taking care that there are no lumps. But it is not the most important thing because in the event that there are lumps, we can remove them with the help of a hand blender in the same pan or saucepan.
When we are sure that there are no lumps, lower the heat to medium-low, and continue cooking the béchamel sauce, stirring non-stop for at least 5 minutes. This will make the béchamel sauce creamy and with a delicious flavor. . Add the salt and nutmeg little by little until you get the flavor you like best. I like it with a lot of nutmeg but this is a matter of taste.
After a few minutes (3 or 4), add the chicken and ham and stir well. Continue cooking without stopping stirring, now again with the wooden spoon until the sauce has completely lost the milk flavor and the flour is not noticeable (about 10 minutes). The taste will simply be irresistible at that moment.
Pour the mixture onto a baking tray. Spread well, cover with plastic wrap and let cool first out of the fridge and when it is no longer hot, in the fridge for at least 10 hours. It's best to let it cool overnight in the fridge.
The next day, beat the eggs in a deep dish, put the flour in another and the breadcrumbs in another.
With your hands or a spoon, take a portion of croquettes dough (the size will depend on your particular taste, but I like to make a few small ones to serve them as an appetizer, and other larger ones to serve with salad as a single dish).
Dip the dough in the flour and then in the beaten egg with the help of two spoons. Drain it well with egg and transfer it to the plate with breadcrumbs. With the help of a spoon or your hands (I prefer to do it by hand), shape the croquette, taking care that it is well covered with breadcrumbs on all sides.
Place the chicken croquettes on a plate and repeat until you have finished with all the dough.
To fry them, heat the olive oil, and fry the croquettes, taking care that they do not stick to each other and that they are well browned on all sides. Never fry more than 5 at a time. Put them on a plate with absorbent paper and then transfer them to a plate.
Tips and Tricks
- I like my croquettes very soft, that's why I use these milk and flour measurements. If you like them thicker, add less milk
- The imagination to power: test to make them of tandoori chicken
- Difficulty: easy
- Preparation time: 40 minutes longer and cooled
- Rations: it depends on the size of the croquettes
Hello Loleta, am a follower yours from long ago. I'd like to me resolvieses a doubt.
I am fan of croquettes like you but do not leave me as I would like.
In paragraph bechamel recipe put 750 milk to 75 of flour and only a tablespoon of butter. That's right? Because then in the elaboration of the bechamel you speak of oil and butter
How much oil?
Thanks in advance for your reply
Hello Reme, thank you very much for the warning. I forgot put oil on the ingredients of the béchamel. If you want to leave you more leathery as you add a little less milk, as half a liter only and if you want to go you more liquid then add a little more. To my I like very mild and soft but that is matter of taste, and with the tests that I have done as these also are not difficult bundling, that is another. Anything you tell me do vale? Thank you for writing and thank you very much for being cute ta. A big kiss
When enter the ham?
at the end or with chicken?
Thanks Loleta.
Hi Pilar, sorry I forgot to mention it. Added together with the chicken. A hug and thank you very much for writing
I do the croquettes with the part of the Iberian palette that is attached to the shoulder blade. That part can't be lunched, and it's especially juicy.
Wow what a rich thing! I'm on it. Thank you very much and a kiss
I always get the perfect taste, but the dough is soft.
What to do
Hello Francisca, because that's how they should come out, but if you have too much liquid it is that they have too much milk, or little flour or they haven't cooked enough. With these amounts you should be left to be able to form them cold. Did GHas measured the quantities? A beautiful hug,