Chicken Croquettes, Italian Style
Chicken Croquettes, creamy on the inside, crunchy on the outside, are a great way of using up leftover roast chicken. Serve with potatoes and salad or vegetables or with other fried morsels in an Italian style fritto misto. Based on a recipe by Claudia Roden.
Ingredients
- 25 g butter
- 40 g plain white flour
- 300 ml whole milk
- salt & pepper to taste
- 30 g Parmesan cheese finely grated
- 300 g boneless cooked chicken finely chopped
- 1 egg
- oil for deep frying see Recipe Notes for a guide to safe deep frying
Optional flavourings (choose 1)
- 1 tsp garlic granules
- 1 clove garlic finely chopped
- 1 pinch nutmeg
For the coating
- 2 tbsp plain flour
- 1 egg beaten with a few drops of water
- breadcrumbs for coating
Instructions
Make a stiff bechamel white sauce
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In a small saucepan, melt the butter then whisk all the flour into it.
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Off the heat, whisk in a little of the milk to form a smooth paste.
Gradually add about half of the milk, whisking so that no lumps form.
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Put the saucepan back on the heat, whisking all the time until the sauce starts to thicken.
Little by little, add the rest of the milk.
Cook, whisking often, until there is no raw flour taste in the sauce (5-10 min).
Season with a little salt and pepper, then set aside to cool.
Forming the croquettes
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Take a large bowl and add the cooled bechamel.
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Add the Parmesan and chicken to the bowl.
Crack in the egg.
Season with a little salt and pepper, plus the garlic or nutmeg if using.
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Mix everything together until well combined.
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Taking approximately 1 tablespoon of the mixture at a time, form it into a small round patty. Slightly wet hands will make the procedure less sticky. Put the patties on a plate, board or greaseproof paper.
You should get around 16 patties from the mixture.
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For the coating, have ready on 3 separate plates the flour, the beaten egg & water, and the breadcrumbs.
Take one of the patties, coat it in the flour, then the egg and finally the breadcrumbs. Make sure the filling is well coated at each stage.
Put the patty back on the plate, board or greaseproof paper and continue coating the rest of the patties in the same way.
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Heat the oil for deep frying.
Preheat the oven to a low setting with a shallow baking tray inside.
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When the oil is hot, carefully slide in 3 - 5 croquettes.
Fry until golden brown (approx 5 min) then remove with a slotted spoon and transfer to the oven to keep warm while you cook the rest of the croquettes in the same way.
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Briefly drain on kitchen towel and serve immediately while still hot.