Serrano Ham and Chicken Croquettes |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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From October's Everyday with Rachael Ray. Ingredients:
2 tablespoons butter |
1 1/4 cups flour |
1 cup warm milk |
1/4 teaspoon chopped fresh thyme |
1 pinch nutmeg |
1 1/4 cups chopped cooked chicken |
1/2 cup chopped serrano ham |
salt |
pepper |
4 cups corn flakes, finely crushed |
3 large eggs |
2 cups vegetable oil |
Directions:
1. In a medium saucepan, melt the butter over medium-low heat.
2. Whisk in 6 tbsp flour and cook, whisking, for 1 minute. Gradually whisk in the milk, lower the heat and continue to whisk until the sauce thickens and turns glossy, 1-2 minutes. Stir in thyme and nutmeg, then add chicken and ham; season with salt and pepper.
3. Refrigerate until firm, at least 2 hours or overnight.
4. Pour the remaining flour and cornflakes onto separate plates.
5. In a shallow bowl, beat the eggs.
6. Shape heaping tbsp of the chilled meat mixture into 2 by 1 inch cylinders and place on a parchment paper lined baking sheet. Coat each one with flour, dip into eggs, then coat with cornflakes and transfer to baking sheet.
7. In a large skillet, heat oil over medium-high heat. Working in batches, add the croquettes and fry until golden brown, 2-3 minutes.
8. Using a slotted spoon, transfer to paper towels to drain. Serve hot.
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