Homemade Chicken and Ham Croquettes

Name: Homemade Chicken and Ham Croquettes
Total time: 1800 s
Yield: Serves 6 servings
Ingredients: 1/3 cup extra virgin olive oil (75 grams); 2/3 cup all-purpose flour (75 grams); 2 cups low-fat milk (500 ml); 1 medium onion, grated; 7 oz cooked chicken, finely chopped (200 grams); 3 1/2 oz serrano ham, diced very small (100 grams); Ground black pepper; Breadcrumbs; Salt; Beaten egg

julianrufete @cook_1496864

España

Easy, budget-friendly, and all-natural homemade croquettes to share with family and friends.

Video: Homemade Chicken and Ham Croquettes

Easy, budget-friendly, and all-natural homemade croquettes to share with family and friends.

Video: Homemade Chicken and Ham Croquettes

julianrufete @cook_1496864

España

Easy, budget-friendly, and all-natural homemade croquettes to share with family and friends.

Video: Homemade Chicken and Ham Croquettes

Easy, budget-friendly, and all-natural homemade croquettes to share with family and friends.

Video: Homemade Chicken and Ham Croquettes

Saved

Ingredients

30 minutes

Serves 6 servings

1/3 cupextra virgin olive oil (75 grams)
2/3 cupall-purpose flour (75 grams)
2 cupslow-fat milk (500 ml)
1medium onion, grated
7 ozcooked chicken, finely chopped (200 grams)
3 1/2 ozserrano ham, diced very small (100 grams)
Ground black pepper
Breadcrumbs
Salt
Beaten egg

Saved

Steps

30 minutes

1

Grate the onion. Heat a 10-inch skillet over medium heat, add the olive oil, then add the grated onion with a pinch of salt. Sauté until the onion is golden and soft.
2

Gradually add the flour, sifting it in (using a strainer) to avoid lumps. Stir and cook the flour for a few minutes, then add the chicken and serrano ham. Mix everything together well.
3

Slowly pour in the hot milk, stirring constantly to prevent lumps, until all the flour is dissolved. Add salt and ground black pepper. Continue stirring until the mixture boils and thickens. The dough is ready when it falls thickly from the whisk.
4

Transfer the dough to a container and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool, then refrigerate until firm.
5

Remove the dough from the fridge and place it in a pastry bag. Cut the tip to the desired thickness and pipe long strips onto parchment paper. Cut into pieces about 1 1/2 to 2 inches long.
6

Beat the egg in a bowl. Set out two plates with breadcrumbs (using two plates helps keep the breadcrumbs clean when breading twice). Coat each croquette in breadcrumbs, then egg, then breadcrumbs again for extra crunch.
7

Heat a skillet with plenty of oil. When the oil is very hot, fry the croquettes in batches so they float freely. Cover and fry until golden, then uncover and remove when done to your liking.