Homemade Chicken And Ham Croquettes Recipe by julianrufete
Homemade Chicken and Ham Croquettes Cooking Instructions 30 minutes 1 Grate the onion. Heat a 10-inch skillet over medium heat, add the olive oil, then add the grated onion with a pinch of salt. Sauté until the onion is golden and soft. 2 Gradually add the flour, sifting it in (using a strainer) to avoid lumps. Stir and cook the flour for a few minutes, then add the chicken and serrano ham. Mix everything together well. 3 Slowly pour in the hot milk, stirring constantly to prevent lumps, until all the flour is dissolved. Add salt and ground black pepper. Continue stirring until the mixture boils and thickens. The dough is ready when it falls thickly from the whisk. 4 Transfer the dough to a container and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool, then refrigerate until firm. 5 Remove the dough from the fridge and place it in a pastry bag. Cut the tip to the desired thickness and pipe long strips onto parchment paper. Cut into pieces about 1 1/2 to 2 inches long. 6 Beat the egg in a bowl. Set out two plates with breadcrumbs (using two plates helps keep the breadcrumbs clean when breading twice). Coat each croquette in breadcrumbs, then egg, then breadcrumbs again for extra crunch. 7 Heat a skillet with plenty of oil. When the oil is very hot, fry the croquettes in batches so they float freely. Cover and fry until golden, then uncover and remove when done to your liking. 1 Grate the onion. Heat a 10-inch skillet over medium heat, add the olive oil, then add the grated onion with a pinch of salt. Sauté until the onion is golden and soft. 1 Grate the onion. Heat a 10-inch skillet over medium heat, add the olive oil, then add the grated onion with a pinch of salt. Sauté until the onion is golden and soft. 2 Gradually add the flour, sifting it in (using a strainer) to avoid lumps. Stir and cook the flour for a few minutes, then add the chicken and serrano ham. Mix everything together well. 2 Gradually add the flour, sifting it in (using a strainer) to avoid lumps. Stir and cook the flour for a few minutes, then add the chicken and serrano ham. Mix everything together well. 3 Slowly pour in the hot milk, stirring constantly to prevent lumps, until all the flour is dissolved. Add salt and ground black pepper. Continue stirring until the mixture boils and thickens. The dough is ready when it falls thickly from the whisk. 3 Slowly pour in the hot milk, stirring constantly to prevent lumps, until all the flour is dissolved. Add salt and ground black pepper. Continue stirring until the mixture boils and thickens. The dough is ready when it falls thickly from the whisk. 4 Transfer the dough to a container and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool, then refrigerate until firm. 4 Transfer the dough to a container and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool, then refrigerate until firm. 5 Remove the dough from the fridge and place it in a pastry bag. Cut the tip to the desired thickness and pipe long strips onto parchment paper. Cut into pieces about 1 1/2 to 2 inches long. 5 Remove the dough from the fridge and place it in a pastry bag. Cut the tip to the desired thickness and pipe long strips onto parchment paper. Cut into pieces about 1 1/2 to 2 inches long. 6 Beat the egg in a bowl. Set out two plates with breadcrumbs (using two plates helps keep the breadcrumbs clean when breading twice). Coat each croquette in breadcrumbs, then egg, then breadcrumbs again for extra crunch. 6 Beat the egg in a bowl. Set out two plates with breadcrumbs (using two plates helps keep the breadcrumbs clean when breading twice). Coat each croquette in breadcrumbs, then egg, then breadcrumbs again for extra crunch. 7 Heat a skillet with plenty of oil. When the oil is very hot, fry the croquettes in batches so they float freely. Cover and fry until golden, then uncover and remove when done to your liking. 7 Heat a skillet with plenty of oil. When the oil is very hot, fry the croquettes in batches so they float freely. Cover and fry until golden, then uncover and remove when done to your liking. 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