Recipe

Jaleos Croquetas De Jamn Serrano Y Pollo Serrano Ham And Chicken Fritters Recipe

	Jencathen / All my dishes 1 year, 6 months ago This is the recipe from one of my favorite tapas restaurants. It is called Jaleo's. Recipe © 2005 by José Andrés. Prep:10m Cook:20m Servings:12	Jencathen
	tapas spanish ham serrano chicken

Does this look good? Yeah! / Nope

Fans

momo_55gra

Ingredients

8 tablespoons unsalted butter

1/2 Spanish onion, peeled and finely chopped (about 1/2 cup)

2 1/2 cups all-purpose flour

4 cups whole milk

1/2 cup finely chopped jamón serrano (Spanish cured ham)

6 ounces chicken, boiled and shredded (leftover chicken from making stock is ideal)

1/2 teaspoon salt

1 pinch nutmeg

2 large eggs, beaten

1 cup breadcrumbs

2 cups Spanish extra-virgin olive oil

Directions

Heat the butter in a medium sauté pan over a medium flame. Add the onions and cook until they are translucent, 5 minutes.

Add 1 1/2 cups of the flour and mix energetically. Cook for 5 minutes to make sure the flour is cooked through; it should start to take on a golden color.

Pour the milk into the flour mixture and cook, stirring

continuously, for about 2 minutes, until you have a thick béchamel.

Add the ham and chicken, and sprinkle in the salt and nutmeg. Cook for another 2 minutes. You should now have a thick mixture that you can mold in your hands.

Carefully pick up a bit and try to ball it with your hands. It shouldn't be too sticky. If it does stick to your hands, cook it a little longer.

Spread the mixture on a cookie sheet and let it cool to room temperature.

Take a spoonful of the cooled béchamel mixture and roll it in your hands to make a small cylinder the size of a wine cork. Roll the cylinder in the remaining 1 cup of flour, then in the eggs, and then in the breadcrumbs.

Repeat with all the croquetas.

In a small, deep frying pan, heat the olive oil to 375°F (190°C) (measured with a candy thermometer). Add the croquetas in small batches, making sure they are covered completely in oil.

Fry until they have a nice golden color, about 1 minute; then transfer them to paper towels to drain.

Repeat with all the croquetas, and serve hot.

Recent Gawkers