These chicken croquettes are the perfect thing to make for an appetizer or snack. Filled with béchamel and shredded chicken, they’re crispy on the outside and creamy on the inside.
Ingredients
- 28g butter
- 38g onion, finely chopped
- 50g all-purpose flour
- 188ml milk
- 30ml cream
- 175g shredded chicken
- pinch of salt and pepper
- 1/4 tsp nutmeg
- 33g breadcrumbs
- 1 egg
- Neutral oil for frying
Method
- Make the béchamel: In a large saucepan, melt the butter. Once fully melted, stir in the onions. Reduce the heat, and let the onions soften. Add 25g of the flour, stirring constantly as you do so. Slowly add the milk while stirring. Do the same with the cream. Keep stirring until the mixture begins to thicken. Add the salt, pepper, nutmeg, and shredded chicken. Keep stirring and cook it down for another 2 -3 minutes. Take it off the heat. Spread the mixture on a baking tray lined with parchment paper. Let cool completely in the fridge.
- Prepare for frying: Add the rest of the flour onto a small plate. Put the breadcrumbs onto another small plate. In a bowl, whisk the egg. Once the filling has cooled down completely, remove from the fridge. Cut into wide strips, then roll into a ball or small cylinder to form the individual shapes. Once round, dip each piece into the flour, then egg, and finally, the breadcrumbs. Be sure to coat the croquette very well at each stage. Repeat with the rest of the croquettes.
- In a shallow saucepan, heat enough oil to fry the croquettes. Once the oil is hot, carefully add the croquettes. Leave to brown on one side for about 2 – 3 minutes or until golden brown. Flip over and do the same. Transfer the croquettes to a plate lined with paper towel to drain the excess oil.
- We used kewpie mayo to serve. Enjoy!
