RECIPE MAGIC!

CHICKEN CROQUETAS

Croquetas are a beloved Spanish tapas dish. And deserve to be one of your go-to appetizers. These bite-sized delights are made with a rich béchamel sauce and tender pieces of shredded chicken shaped into ovals, breaded, then deep-fried to perfection. We make ours with chicken but you can substitute cooked mushrooms or sautéed prosciutto, too. Irresistible!

INGREDIENTS: 
2-1/2 cups cooked chicken, finely shredded
1/4 cup Butter EVOO (for sautéeing onions + Béchamel)
1/2 cup onion, finely chopped
2/3 cup all purpose flour (for Béchamel + coating)
1-1/2 cups whole milk

1/4 cup whipping cream
1/4 tsp nutmeg
2 tsp kosher salt 

1/4 tsp ground black pepper
2 eggs, beaten
1 cup all-purpose flour
1 cup Panko, blended in food processor for fine crumbs
*Mild EVOO for frying (or quality Canola oil)

DIRECTIONS:
For Filling: In a medium pot heat Butter EVOO on medium. Add onion and cook until translucent and soft but not browned about 15 minutes. Gradually add 1/3 cup flour whisking continuously until thicken and slightly doughy, about a minute. Add milk a little at a time to prevent clumping. Whisk in cream. Bring to a boil, stirring, for 2 to 3 minutes. Add chicken, salt, nutmeg and pepper, whisking to create a smooth mixture without lumps or large pieces of chicken. Place in bowl and cover mixture with plastic wrap. Place in fridge overnight or at least 4 hours. 

For Breading: Remove chilled mixture from fridge. Using hands or spoon, shape mixture into ovals. 1 heaping tablespoon of the croquette mixture into a football shape. It should be about 2-inches long and 1-inch iSet aside on plate. Place remaining flour, egg and breadcrumbs in three separate bowls. Dip each croqueta in flour, then egg then Panko (breadcrumbs). The amount of flour and Panko is flexible. If you need more, use more. 

For Frying: On high, heat 1-inch of oil in cast iron pan or heavy bottomed pot to 350°. In batches, place croquetas in pan leaving space between them. Do not overcrowd. Fry on all sides, turning until golden brown, about 2 to 3 minutes. Drain on paper towels. 

* Note: EVOO adds a rich, Mediterranean flavour to the béchamel. Frying in EVOO enhances the overall taste of the croquetas, too. To learn more on how to fry with EVOO click here. 

Inspired by: Curate: Authentic Spanish Food from an American Kitchen (Asheville, NC)