Jaleos Croquetas de Jamn Serrano y Pollo Serrano Ham and Chicken FrittersFrom jencathen 8 years ago
- 8 tablespoons unsalted butter shopping list
- 1/2 spanish onion, peeled and finely chopped (about 1/2 cup) shopping list
- 2 1/2 cups all-purpose flour shopping list
- 4 cups whole milk shopping list
- 1/2 cup finely chopped jamón serrano (Spanish cured ham) shopping list
- 6 ounces chicken, boiled and shredded (leftover chicken from making stock is ideal) shopping list
- 1/2 teaspoon salt shopping list
- 1 pinch nutmeg shopping list
- 2 large eggs, beaten shopping list
- 1 cup breadcrumbs shopping list
- 2 cups Spanish extra-virgin olive oil shopping list
How to make it
- 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.