Golden, crispy-coated cylinders hiding a molten, velvety bechamel filling studded with shredded chicken. These beloved Spanish bar snacks shatter at first bite, yielding a creamy interior seasoned with nutmeg and a hint of garlic.
Ingredients
400g cooked chicken breast, finely shredded
60g butter
80g plain flour
500ml whole milk
1 small onion, finely minced
1 clove garlic, minced
Pinch of nutmeg
Salt and white pepper
2 eggs, beaten
150g breadcrumbs
Olive oil for frying
Instructions
1Melt butter in a saucepan, sauté onion and garlic until translucent. Add flour and stir for 2 minutes to cook the roux.
2Gradually pour in milk while whisking constantly to prevent lumps. Cook on medium heat until very thick, about 8 minutes.
3Fold in shredded chicken, nutmeg, salt, and pepper. Spread onto a tray, cover with cling film touching the surface, and refrigerate at least 4 hours.
4Shape cold mixture into small cylinders. Dip each in beaten egg, then roll in breadcrumbs, pressing gently to adhere.
5Deep-fry in olive oil at 180°C for 2-3 minutes until deep golden. Drain on paper towels and serve hot.
Did You Know?
Spanish grandmothers say the secret to perfect croquetas is a bechamel so thick your wooden spoon stands upright in the pot.