My Spanish Kitchen: Croquetas de Pollo

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko gives a lighter texture.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, canned chicken is more affordable.

Add 60 milliliters of olive oil to a skillet and heat to a low temperature (about 120 degrees centigrade).

Mince half an onion and add it to the skillet, cooking until translucent (about 10 minutes).

Add 60 grams of flour to the softened onion and stir for a couple of minutes to cook the flour.

Gradually add 400 milliliters of warm milk while whisking, then add 200 milliliters of cream and stir until thickened (about 10 minutes).

Season the mixture with 1/4 teaspoon of black pepper and 1/8 teaspoon of nutmeg, then mix in 250 grams of shredded chicken and turn off the heat.

Let the mixture cool for half an hour, then transfer to a pan and refrigerate for four hours to set.

Once set, unmold the mixture and cut it into pieces using a pastry cutter.

Shape each piece into a croqueta, about the size of a fat thumb.

Coat six croquetas lightly in flour, then dip them in an egg wash made from 1 egg and 2 tablespoons of water.

Roll the croquetas in finely ground panko breadcrumbs until fully coated.

Heat oil in a deep fryer to 190 degrees centigrade, then gently slide the croquetas into the oil.

Fry the croquetas for about 3-4 minutes until golden brown, then transfer to a plate lined with paper towels to drain.

Let the croquetas cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens