When Noelle and I went to see this cooking demonstration at William-Sonoma, I did not make these right away. I made them tonight because I had left over rotisserie chicken. Maybe I will ask Noelle over to share, on second thought, as I sit here eating one, no!
Now, what did I learn in making these? Well, first I learned that I don’t have to get my hands very dirty if I use a fork during the breading process. Then, when I tasted one, I realized I don’t have to wait until I go to Porto’s anymore – I can make these little rolled pieces of Heaven myself!
Summary: These are very similar to the wonderful croquettes at Porto’s in Glendale, and are a popular item at tapas bars in Spain.
Mis En Place
- 1 stick (4 ounces) unsalted butter
- ½ Spanish onion, finely chopped (about ½ cup)
- 1¼ cups all-purpose flour, divided
- 1½ cup whole milk
- 6 ounces roasted chicken, cooled and shredded (about 2 cups)
- Salt and freshly ground white pepper
- 1 pinch nutmeg
- 2 large eggs, beaten
- 1¼ cup breadcrumbs or panko
- Extra-virgin olive oil, for frying
- In a large skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add ¾ cup of flour and stir to blend well. Cook the mixture, stirring frequently, until the flour begins to turn golden and smell toasty, about 5 to 7 minutes. Add the milk in a slow steady stream, whisking continuously.
- Add the chicken and season to taste with salt, pepper and nutmeg. Stir to combine and cook until the mixture is warmed through and thickens up slightly more, about 2 minutes. Adjust seasoning if needed. Transfer the pan to a wire rack and let the filling cool to room temperature, about 30 minutes.
I used wire cake cooling racks over my plastic cutting board that is reserved for meat and poultry. Even though the chicken is cooked, there is still danger of cross contination.
I used a small ice cream scoop. Take a rounded tablespoon of the cooled filling and roll it in your hands to make a small cylinder. Dredge the cylinder in the remaining ½ cup flour, then in the eggs and then in the breadcrumbs. Repeat with the remaining filling.
Put the breaded croquetas in the refrigerator for about 30 minutes to set.
If you do not have a Nesco, then use the oven. Preheat the oven to 200° and place a wire rack on a rimmed baking sheet. In a 4-quart saucepan, add enough olive oil so that you’re able to completely submerge the croquetas. Heat the oil to 375°. Working in batches, fry the croquetas until golden brown, about 1 minute per batch. Drain on paper towels, then season lightly with salt. Transfer to the prepared baking sheet and place in the oven to keep warm until ready to serve.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
Culinary tradition: Spanish (Spain)
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Joshua Whigham The Bazaar, Los Angeles.