Croquetas de Pollo (Chicken Croquettes)

These little deep fried snacks are loved for their sublime symphony of crunchy outside and creamy inside, which, if perfect, will explode in the mouth with rich flavour.

This recipe was adapted from the recipe shown in a great book called Cooking Spanish, by Murdoch books

(Makes 6)

1 small onion, finely chopped
1 chicken breast, cooked & finely shredded
20g unsalted butter
30g plain (all purpose) flour
60ml milk
50ml chicken stock
1 egg, beaten
dry breadcrumbs
oil for deep frying

Melt the butter in a saucepan over low heat, add the onion and cook for 5 minutes or until soft & translucent. Add the flour and stir over medium heat for 1 minute or until the mixture is dry & crumbly and begins to change colour. Remove from the heat and gradually add the milk, stirring until smooth. Stir in the stock and return to the heat, stirring until the mixture boils & thickens. Add salt & ground black pepper to taste, then transfer the mixture to a bowl and leave to cool completely. Add the chicken to the cooled mixture & stir well to combine.

Roll heaped tablespoons of the mixture into croquette shapes. Put flour, beaten egg and breadcrumbs into 3 separate shallow bowl. Toss the croquettes in the flour, dip in egg (drain off excess) then roll in the breadcrumbs. Repeat this with each croquette for a second coating. Put onto baking trays and refrigerate for about 30 minutes.

Heat oil for deep frying to 170c, or until a cube of bread dropped into the oil browns in 20 seconds. Add the croquettes in batches and deep fry for 3 minutes, turning, until golden brown. Drain in kitchen paper and serve hot.

Delicious served with patata bravas