Crispy Chicken and Ham Croquettes
2021-08-27- Cuisine: American, French
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
173.6 -
Fat
4.4 g -
Cholesterol
89.1 mg -
Sodium
193.4 mg -
Potassium
300.8 mg -
Carbohydrate
9.2 g -
Fiber
0.6 g -
Sugars
1.7 g -
Protein
23.8 g
Crispy chicken and ham croquettes. This excellent easy and delicious chicken recipe belongs to French cuisine. Use it as an appetizer or main dish.
Crispy Chicken and Ham Croquettes
Ingredients
- 4 tablespoons olive oil
- 4 tablespoons all-purpose flour
- 1 cup (250 ml) milk
- 4 oz (120 g) cooked ground chicken
- 2 oz (60 g) Serrano ham, finely chopped
- 1 tablespoon flat-leaf parsley, chopped
- pinch of freshly ground nutmeg
- 1 large egg, lightly beaten
- 2 oz (60 g) breadcrumbs
- corn oil for deep-frying
- garlic mayonnaise, to serve
Method
Step 1
In a large saucepan, preheat olive oil over medium-high heat. Stir in all-purpose flour to form a paste and cook for 1 minute. Gradually stir in milk until smooth and slowly bring to a boil, stirring occasionally, until mixture boils and thickens.
Step 2
Remove mixture from the heat, add the ground chicken, and beat until smooth. Add chopped ham, parsley, and grated nutmeg. Mix well together. Season with salt and freshly ground black pepper. Set aside and let cool (about 30 minutes). Cover and refrigerate for 2-3 hours.
Step 3
Pour the beaten egg onto a plate. Spread out the bread crumbs on another plate.
Step 4
Divide the chilled chicken mixture into portions and shape to form cylindrical croquettes. Dip croquettes, one at a time, in a beaten egg, then roll in the bread crumbs to coat. Chill in refrigerator for 1 hour.
Step 5
Heat the corn oil in deep-fryer to 350°F (180°C). Add chicken croquettes, in batches and deep-fry for 10-15 minutes, until golden brown and crispy. Remove crispy chicken and ham croquettes with a slotted spoon and drain well on paper towels. Garnish with parsley sprigs and garlic mayonnaise.
