
Allergy Info.: Unknown
Submitted by: Rosa Salgado-Rodriguez
What it means to you?
Croquettes are one of Spain’s most popular tapas, and a staple in most Spanish kitchens, as well. These delicious little bites are everything you look for in a comfort food: crispy, salty, crunchy, and tasty.
Croquettes came to Spain from France, the latter of which use creamy potatoes as a base. While the French use potatoes for their croquettes, Spaniards use bechamel.
Suggested Equipment: Fry Pan
Ingredients
3 tbsp Butter
5 tbsp Olive Oil
3/4 cup Flour
1 1/2 cup Milk
1/2 cup Chicken Broth
1 cup Chicken (boiled, breast)
1/2 cup Ham (cured, finely minced)
2 Eggs, lightly beaten
1 cup Bread crumbs
1/4 cup Oil for frying
1 pinch Salt/Pepper
1 tsps Flour
Preparations
- Heat the butter and olive oil in a saucepan until the butter melts.
- Add the flour and cook 3 minutes, stirring constantly.
- Gradually add the milk and he broth, salt, and pepper and cook over a medium flame, stirring constantly, until the sauce is thickened and smooth.
- Add the chicken and ham and continue cooking and stirring 10 minutes more, until the sauce reaches the boiling point.
- Check the seasoning, adding more salt, if necessary, then cool. Refrigerate until cold, at least 3 hours.
- Flour a work surface and divide the mixture into balls of about 1 tablespoon each, rolling with floured hands.
- Dip the croquettes in the egg, and coat with the crumbs.
- Chill for 30 minutes; fry in hot oil, at least 1 inch deep, turning several times, until golden.