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Croquetas de Polloby Patri V in Test Kitchen These tasty and crispy croquettes are ideal for an appetizer.
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Mince the onion and, in a sauce pan, stir fry in approximately 4 tbsp of olive oil. Meanwhile, mince the chicken and ham together in a food processor.
Pour the paste on a plate or serving dish and allow to cool completely. |
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Once the paste is cold, cut with a knife in even pieces. With the help of a spoon, take a portion of the paste, ligthly cover with breadcrumbs, work with your hands to give it cilindrical shape, cover with beaten egg and then again ith breadcrumbs.
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Croquettes can be frozen for up to a month, unfried.
To cook frozen croquettes, do not thaw. Heat oil and fry the croquettes in small batches so that the oil does not cool too much. Frying time will be longer, and make sure to cook the croquettes thoroughly so that no frozen patches are left inside.
Comments
This sounds really great and somehow I don't think I'll have a problem getting my kids to eat them. I remember having something like these with a great dipping sauce in Amsterdam.
I remember having something very similar to this in Madrid in January. Thanks for sharing. I'll let you know how it goes when I get to testing this out.
My mom used to make this when I was a kid and now I made them for my son. Thanks for the recipe =) my mom didn't use nutmeg and I think it gives them a very unique taste. I liked it and my picky toddler too.