Chicken Croquettes

Ingredients

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 cups (300g) cooked chicken, finely shredded 2 cups (300g) cooked chicken, finely shredded
• 1/4 cup (30g) onion, finely chopped 1/4 cup (30g) onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 18g (2g sugars)
• Protein: 12g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a saucepan, heat the chicken broth and milk over medium heat until hot but not boiling.
2. 2.
   In a separate large saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes to make a roux.
3. 3.
   Gradually whisk the hot broth mixture into the roux until smooth and thickened. Cook for an additional 2 minutes.
4. 4.
   Add the shredded chicken, onion, garlic, nutmeg, salt, and pepper to the saucepan. Stir well to combine and cook for 5 minutes, until the mixture thickens further.
5. 5.
   Transfer the mixture to a shallow dish and let it cool completely. Once cooled, cover and refrigerate for at least 2 hours or until firm.
6. 6.
   Shape the chilled mixture into small cylinders or balls.
7. 7.
   Dip each croquette into the beaten eggs, then roll in breadcrumbs until fully coated.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch.
9. 9.
   Remove the croquettes from the oil and drain on paper towels to remove excess oil.
10. 10.
    Serve the Chicken Croquettes hot and enjoy!

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked and finely shredded for a smooth filling.
• Breadcrumbs — Use fresh breadcrumbs for the best texture and crispiness.
• Nutmeg — Use freshly grated nutmeg for a more pronounced flavor.
• Vegetable oil — Maintain a consistent frying temperature to achieve evenly cooked croquettes.

Tips & Tricks

• To save time, prepare the filling a day in advance and refrigerate overnight.
• For a twist, add a hint of smoked paprika or chopped parsley to the filling mixture.
• Serve the croquettes with a tangy aioli or a spicy tomato sauce for dipping.
• If you prefer a lighter version, you can bake the croquettes in the oven instead of frying them.
• Experiment with different fillings such as ham, cheese, or mushrooms for variety.

Serving advice

Serve the Chicken Croquettes as an appetizer or tapas dish. Arrange them on a platter with a side of dipping sauce and garnish with fresh herbs for an elegant presentation.

Presentation advice

For an eye-catching presentation, place the croquettes on a bed of lettuce leaves or serve them in individual small bowls. Sprinkle some paprika or chopped parsley on top for a pop of color.