Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : MAKES 16 CROQUETTES
© William Meppem

How to Make It

Step 1    

In a large skillet, melt the butter in the olive oil. Add the chicken, ham, nutmeg and a large pinch each of salt and pepper. Cook over moderate heat, stirring, for 3 minutes. Stir in 1/4 cup of the flour, then gradually whisk in 3/4 cup of the milk. Simmer for 3 minutes, stirring occasionally. Scrape the croquette mixture into a bowl; let cool. Cover and refrigerate until chilled, at least 1 hour.

Step 2    

Divide the croquette mixture into 16 equal portions. Using wet hands, roll the portions into oval croquettes.

Step 3    

Preheat the oven to 325°. In a shallow bowl, beat the eggs with the remaining 2 tablespoons of milk. Spread the bread crumbs and some flour in 2 more shallow bowls. Dredge each croquette first in the flour, then dip in the egg; coat the croquettes with bread crumbs and transfer to a platter.

Step 4    

In a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Fry 4 croquettes at a time, turning twice, until golden brown, about 3 minutes. Transfer the croquettes to a wire rack set over a baking sheet and keep warm in the oven while frying the rest. Serve immediately, with lemon wedges.

Make Ahead

The croquette recipe can be prepared through Step 2 and refrigerated for up to 2 days.

Suggested Pairing

The delicate chicken here suggests a rich but not too assertive Rioja white.

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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Lyn Silarski

Review Body: I had made two large pots of chicken stock and had a lot of leftover chicken that I never quite knew what to do with. This was a great way to use up the dark meat. I will make more to freeze.

Review Rating: 4

Date Published: 2016-07-02