Spanish cuisine · Dough, Pasta & Rice

Croquetas de Pollo

Firm béchamel with finely shredded chicken, chilled overnight, breaded and deep-fried golden in olive oil.

Ingredients · for 4 servings

• 300 g chicken breast fillets
• 200 ml strong chicken stock
• 100 g butter
• 120 g flour
• 700 ml whole milk
• 1 onion
• 1 pinch nutmeg
• 2 eggs
• 150 g breadcrumbs
• 50 g flour for coating
• 1 l frying oil
• Salt, pepper

Instructions

1. Poach the chicken breast fillets in the chicken stock over low heat for 15 min, remove, let cool and shred very finely; reserve the stock.
2. Finely dice the onion and sauté in the butter for 6 min until translucent, then stir in the flour and cook for 3 min, stirring, until lightly golden.
3. Gradually pour in the milk and stock while stirring constantly, and keep stirring for 12–15 min until the mixture pulls away from the bottom of the pot as a glossy lump.
4. Stir in the chicken, nutmeg, salt and pepper, spread the mixture finger-thick on an oiled tray, cover and chill overnight, or for at least 4 hours.
5. With damp hands, shape the firm mixture into thumb-thick rolls and coat them one after another in flour, beaten egg and breadcrumbs.
6. Deep-fry in batches in 180°C oil for 2–3 min until golden brown, drain on paper towels and serve immediately while the centre is still creamy and flowing.