Chicken and Cured Ham Croquettes
Chicken and Cured Ham Croquettes
Prepare this dish at least 3 hours in advance for the best results.
Ingrediënten
Makes approximately 35 delectable tapas
- 3 tablespoons of unsalted butter
- 5 tablespoons of premium olive oil
- ¾ cup of all-purpose flour
- 1 ½ cups of milk
- ½ cup of chicken or vegetable broth
- Salt to taste
- Freshly ground black pepper to taste
- A pinch of grated or ground nutmeg
- 1 cup of finely chopped boiled chicken breast
- ½ cup of finely chopped Serrano Spanish cured mountain ham or prosciutto
- All-purpose flour for coating
- 2 large eggs lightly beaten
- Bread crumbs for coating
- Extra-virgin olive oil for frying
Instructies
- In a medium saucepan over medium heat, combine the unsalted butter and 5 tablespoons of premium olive oil, heating them until the butter melts.
- Add the all-purpose flour and cook, stirring constantly, for approximately 3 minutes.
- Gradually blend in the milk and broth, season with salt, pepper, and a pinch of nutmeg, and continue cooking, stirring constantly, until the sauce becomes thickened and velvety.
- Stir in the finely chopped chicken and Serrano ham or prosciutto, continuing to stir until the sauce reaches a gentle boil, approximately 10 minutes more.
- Let the mixture cool, cover it, and refrigerate it for at least 3 hours.
- (The croquettes can be prepared to this point and refrigerated for up to one day in advance.
- )
- On a lightly floured work surface, shape the chicken mixture into charming 1-inch balls (approximately 1 tablespoon each), using floured hands.
- Prepare separate shallow bowls for the eggs and bread crumbs.
- In a large skillet, heat at least 1 inch of extra-virgin olive oil over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a seductive golden brown in just 60 seconds.
- Dip each croquette in the beaten egg and then generously coat them with the bread crumbs.
- Fry the croquettes, turning them several times, until they achieve a luscious golden hue.
Notes / Tips / Wine Advice:
Use a slotted spoon to transfer these golden delights to a paper towel-lined plate, allowing any excess oil to drain. Serve these exquisite tapas while they are still hot, relishing the legacy of Lhardy in each flavorful bite.
