The recipe for croquetas is a true delicacy, based on béchamel sauce, which is a fundamental base in European cooking. This recipe, originating from Spain, was created to make use of leftovers from pucherro, a traditional soup full of vegetables and meat. Croquetas are versatile, being able to be prepared with various ingredients, from ham and bacon to chicken and vegetables, each variant having its own charm. Personally, I enjoy croquetas with peas or artichokes, which add a fresh and comforting note.
To prepare these wonderful appetizers, we start with the main ingredients. We will use chicken meat, and to achieve a rich flavor, I chose to use chicken carcasses from a previous soup. After boiling the chicken breast in salted water, peppercorns, and bay leaves, we remove it and let it cool. Once cooled, we cut the meat into small pieces, but not too fine.
The onion is washed and finely chopped. In a large pot, we melt the butter and add the onion, cooking it until it becomes transparent, adding a pinch of salt to enhance its aroma. When the onion is ready, we add the chopped chicken and mix gently. Now, we add the flour, stirring continuously to avoid lumps. It is essential to obtain a homogeneous paste without the flour changing color.
The next step is to gradually add the milk, being careful to stir constantly to prevent lumps from forming. We continue to cook the mixture for about 12 minutes until the béchamel sauce thickens and pulls away from the edges. When ready, we transfer the mixture to a plastic tray, ensuring it has a thickness of about 1.5 cm. We let it cool and then refrigerate for about 3 hours.
After the mixture has set, we beat an egg with a pinch of salt and prepare a dish with breadcrumbs. We cut the croquetas into stick shapes of about 4-5 cm in length and 1.5-2 cm in width, passing them through the egg and then through the breadcrumbs. We form them into slightly cylindrical shapes, being careful not to squeeze them too tightly. We fry the croquetas in hot oil for about 3 minutes, turning them every 30 seconds to achieve a golden and appetizing color.
They can be served as appetizers or as a main dish, alongside a fresh salad. If you want to prepare a larger quantity, you can use a piping bag or a bag with the end cut off to form "carnaciori" in the tray. After they have been cut and passed through breadcrumbs, they can be frozen on a tray and later stored in bags. This way, you always have a delicious snack at hand that you can fry directly from the freezer without needing to thaw beforehand. If you have a fryer, this step becomes even simpler. Croquetas are truly a culinary delight that will bring joy to any meal.
To prepare these wonderful appetizers, we start with the main ingredients. We will use chicken meat, and to achieve a rich flavor, I chose to use chicken carcasses from a previous soup. After boiling the chicken breast in salted water, peppercorns, and bay leaves, we remove it and let it cool. Once cooled, we cut the meat into small pieces, but not too fine.
The onion is washed and finely chopped. In a large pot, we melt the butter and add the onion, cooking it until it becomes transparent, adding a pinch of salt to enhance its aroma. When the onion is ready, we add the chopped chicken and mix gently. Now, we add the flour, stirring continuously to avoid lumps. It is essential to obtain a homogeneous paste without the flour changing color.
The next step is to gradually add the milk, being careful to stir constantly to prevent lumps from forming. We continue to cook the mixture for about 12 minutes until the béchamel sauce thickens and pulls away from the edges. When ready, we transfer the mixture to a plastic tray, ensuring it has a thickness of about 1.5 cm. We let it cool and then refrigerate for about 3 hours.
After the mixture has set, we beat an egg with a pinch of salt and prepare a dish with breadcrumbs. We cut the croquetas into stick shapes of about 4-5 cm in length and 1.5-2 cm in width, passing them through the egg and then through the breadcrumbs. We form them into slightly cylindrical shapes, being careful not to squeeze them too tightly. We fry the croquetas in hot oil for about 3 minutes, turning them every 30 seconds to achieve a golden and appetizing color.
They can be served as appetizers or as a main dish, alongside a fresh salad. If you want to prepare a larger quantity, you can use a piping bag or a bag with the end cut off to form "carnaciori" in the tray. After they have been cut and passed through breadcrumbs, they can be frozen on a tray and later stored in bags. This way, you always have a delicious snack at hand that you can fry directly from the freezer without needing to thaw beforehand. If you have a fryer, this step becomes even simpler. Croquetas are truly a culinary delight that will bring joy to any meal.
Ingredients
half a chicken breast, 60-75 grams of butter, 2 tablespoons of flour, 600-700 ml of milk, salt, pepper, nutmeg, half an onion or one small onion, egg and breadcrumbs for coating