This Spanish chicken croquettes delicacy must be hard on the outside and soft on the inside. I came across this recipe at a cooking school in Seville. Serve it as part of a tapas feast with Manchego cheese and sliced tomatoes.
Spanish chicken croquettes
- 250ml (1 cup) water
- 2kg skinless and deboned chicken breasts
- 250ml (1 cup) extra virgin Spanish olive oil, plus extra for shallow-frying
- 1 red onion, finely chopped
- 200g “00” flour, plus extra for rolling
- 1 litre hot milk
- salt, to taste
- 1 large egg, lightly beaten
- 200g breadcrumbs
- lemon wedges, to serve
Heat the water in a frying pan and add the chicken. Cook for 10 minutes. Remove, discard the water and process the chicken finely in a food processor. Set aside until needed.
Heat the oil in a frying pan and sauté the onion over a low heat for 10 minutes. Add the flour and cook for 5 minutes. Pour in the milk and add the chicken. Continue to cook, stirring constantly until the mixture comes away easily from the pan. Season and cool completely.
Shape the chicken mixture into croquettes, roll them in the extra flour, dip them in the egg and finally roll them in the breadcrumbs. Refrigerate for 30 minutes.
Heat the oil in a frying pan and gently fry the croquettes, turning them occasionally, until they are crispy. Remove and drain on paper towel. Serve with lemon wedges while warm.