- 4 tablespoons olive oil or 55 grams butter
- 4 tablespoons all purpose flour
- 1 cup milk
- 115 grams cooked chicken, ground
- 55 grams Serrano or cooked ham finely chopped
- 1 tablespoon chopped flat leaf parsley
- Small pinch freshly grated nutmeg
- Salt and pepper
- 1 egg beaten
- 1 cup day old white bread crumbs
- Corn oil, for deep frying
- Heat the olive oil (or butter) in a pan.
- Stir in the flour to form a paste and cook gently for 1 minute, stirring constantly.
- Remove the pan from the heat and gradually stir in the milk until smooth.
- Return to the heat and slowly bring to a boil, stirring all the time, until the mixture boils and thickens.
- Remove the pan from the heat, add the ground chicken, and beat until the mixture is smooth.
- Add the chopped ham, parsley, and nutmeg and mix well together.
- Season the mixture to taste with salt and pepper.
- Spread the chicken mixture in a dish and let stand for 30 minutes, until cool, then cover and put in the refrigerator for 2-3 hours or overnight.
- When the chicken mixture has chilled, pour the beaten egg on a plate and spread out the bread crumbs on a separate plate.
- Divide the chicken mixture into 8 equal-size portions.
- With dampened hands, form each portions into a cylindrical shape.
- Dip the croquettes, one at a time, in the beaten egg, then roll in the bread crumbs to coat them.
- Place on a plate and let chill in the refrigerator for about 1 hour.
- To cook the croquettes, heat the oil in a deep-fryer to 350-375°F, or until a cube of bread browns in 30 seconds.
- Add the croquettes in batches to prevent the temperature of the oil dropping, and deep-fry for 5-10 minutes, or until golden brown and crispy.
- Remove the croquettes from the pan with slotted spoon and drain well on paper towels.
- Serve the croquettes piping hot, garnished with parsley sprigs, and accompanied by a bowl of aioli for dipping.
*Don’t be tempted to miss out the chilling stage, chilling the croquettes helps to stop them from falling apart.