Lola’s Croqueta Recipe, Irish Tatler, June 2016

We were delighted to see our croqueta recipe making an appearance in Irish Tatler Magazine's June edition. It's certainly proven to be a popular recipe amongst readers. Try it out! Check out below!

Croquetas de pollo

Chicken croquettes

(Serves 4-6)

Ingredients

• 250gr chicken (1 small chicken to roast)
• 160gr butter
• 160gr sieved flour
• 1l “warm” milk
• ½ diced onion
• 3 teaspoons salt
• 2 teaspoons black pepper
• 1½  teaspoons ground nutmeg

To breadcrumb the croquetas

• 150gr flour
• 4 whisked eggs
• 150gr breadcrumbs

Oil to fry

Method

• Preheat the oven 220c.
• Only 250gr of chicken required – we use roasted free-range chicken for enhanced flavor. So place a small chicken on a baking tray and roast for an hour at 170C.
• While the chicken is in the oven; put a large pot on a medium heat; add the butter. When melted, add the onion and cook until soft.
• Add the sieved flour and stir constantly until the flour is golden.
• Add “warm” milk and with a whisk stir all the time until the mixture starts to thicken.
• Add the salt, pepper and nutmeg, then set a side.
• Once the chicken is cooked, chop 250gr of meat (off the breast and thigh).
• Add the chicken to the pot above and cook for a further 10 minutes.
• Put the mix on a flat baking tray and let to cool. Then refrigerate for at least 6 hours (or until the next day).
• 3 plates – one for the flour; one for the whisked eggs; and one for the breadcrumbs.
• Using your hands, shape the croquetas to desired size (we suggest 6-8cm long). Pass through the flour, then the eggs and finish with breadcrumbs. Continue until the mix is finished.

To fry

Add enough oil to a large saucepan to reach a depth of 6cm. Bring to a medium heat. Deep-fry the croquetas, slowly turning them until golden brown.

Tip: Replace the chicken with ham, prawns or mushrooms for variety.

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