How To Make Spanish Croquetas

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko offers a lighter texture, while crushed crackers are budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Mince the onion and cook it in butter for about 15 minutes until soft and tender, but not brown.

Shred the roast chicken by hand for better texture, using 2 1/2 cups of chicken.

Cook the flour and fat together to make a roux, stirring occasionally to avoid browning, until it smells a little toasty.

Gradually add milk to the roux a little bit at a time to avoid lumps.

Add 2 teaspoons of salt, 1/2 teaspoon of fresh grated nutmeg, and 1/8 teaspoon of black pepper to the mixture.

Whisk until there are no large chunks of chicken and the mixture is fluid.

Spread the mixture out on a sheet pan and refrigerate for a couple of hours until it sets up and solidifies.

Shape the chilled mixture into croquetas by rolling them in your hands to get even sizes.

Prepare the breading station with flour, an egg mixed with a little water, and finely blended panko bread crumbs.

Coat each croqueta in flour, dip in the egg wash, and then coat with panko bread crumbs, using one hand for the egg and the other for the panko to avoid a messy situation.

Test the oil temperature by dipping a little bit of the breading in to see if it bubbles, or by placing a piece of breading in the oil to check for bubbling.

Carefully roll the croquetas into the hot oil, avoiding splashes, and do not overcrowd the fryer.

Cook until golden brown and delicious (G.B.D.), about 3-4 minutes per side, until they puff up and look creamy inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens