The University of Iowa

Recipe: Croquetas de Pollo

IP staff member Katie Ron shares one of her favorite recipes from her time abroad in Spain.

"I remember my host mom, Doña Maria, making croquetas and I couldn't wait to eat them.  I've been working on making these myself for years - this recipe is from one of the women in my host family, which comes very close to Doña Maria's recipe.  She used to make it with cod, but I made these with roast chicken.  The almuerzos (lunches) before afternoon siesta were always filled with amazing food, good conversation, and family. I hope you enjoy making these - buen provecho!"  Katie Ron studied abroad in Madrid, Spain in 1997.  

 

Ingredients

  • 3T-4T butter 
  • 1T minced onion
  • 5T-6T (55 g) flour
  • 8 fl oz milk
  • 1 tsp salt
  • pinch of nutmeg
  • 3/4 cup finely chopped cooked chicken (you can also use mushrooms, jamon serrano, cod, hard boiled egg whites, etc)
  • 1 egg, beaten
  • breadcrumbs
  • oil for frying

 

Directions

  1. Melt the butter in a saucepan and cook the onions until soft.  
  2. Stir in the flour with a whisk and cook for 2 minutes, whisking constantly until the flour loses its rawness.
  3. Whisk in the milk and cook on medium-low heat, stirring constantly, until the sauce is very thick (seriously, make sure it starts to get hard to stir - this made all the difference, otherwise the batter is too sticky).
  4. Season with salt and nutmeg.
  5. Add the chicken or other filling.
  6. Chill it in the refrigerator in a bowl for at least 3 hours (best overnight).
  7. Make small balls of the mixture and shape them with your hands into ovals.
  8. First dredge them one at a time in flour, shaking off the excess, then in the beaten egg and then roll them in the breadcrumbs. 
  9. Set them aside to dry for 20 minutes.
  10. Meanwhile, heat the oil to 350°F in a deep pan (make sure there is about 3 inches of oil in the pan)
  11. Fry the croquettes in batches until golden. 
  12. Drain on a paper towel so that the oil is absorbed, then eat immediately.

 

Image: Katie and her host mom in Spain