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Prep 20 mins
Cook 25 mins
My grandmother grew up cooking at her uncle's side; he was a chef in a very fancy restaurant in Northern Spain. Needless to say, she was very accomplished in the kitchen! This is a Spanish staple, and always a kid's favorite. Enjoy!
- 1⁄4 lb butter
- 1⁄2 cup onion, finely chopped
- 2 1⁄2 cups all-purpose flour
- 4 cups whole milk
- 3⁄4 cup cooked chicken, diced (can also use ham, of which Serrano is best, or shrimp, or even veggies like mushrooms and asparagus)
- 1 pinch nutmeg
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 2 cups extra virgin olive oil
- Melt butter over medium heat. Add the onions and cook until they become translucent, about 5 minutes. Stir in 1 1/2 cups of the flour and stir constantly. Cook the roux for 5 minutes until the flour is cooked through and golden brown. Pour the milk into the flour mixture and cook, stirring constantly, for about 2 minutes, until you have a thick sauce.
- Add the chicken or other protein/veggie, and sprinkle in 1/2 teaspoon of salt and the nutmeg. Cook for another 2 minutes and cool a little; it should be very thick. Try to make a little ball in your hands; it shouldn't stick too much. If it does stick, return to pan and cook a little longer. Spread the mixture on a baking sheet and cool.
- Take a a golf-ball sized ball of the mixture and roll in your hands to make a cylinder. Roll in the remaining 1 cup flour, then in the eggs, and then in the breadcrumbs and set aside to dry on another cookie sheet. Repeat with the remaining mixture.
- In a small deep frying pan, heat the olive oil to 375 degrees. Working in small batches, add the croquetas, making sure they are covered completely in oil. Fry until golden, about 1 minute, then transfer to a paper towel-lined rack to drain. Be sure to allow the oil to return to 375 degrees F on a thermometer between batches. Season with salt and serve hot.