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.

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  • maywest 12 years ago
    what a great sounding dish sounds like great finger food to me. thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    love this thanks bunches
    Was this review helpful? Yes Flag

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