Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 2 tablespoons extra-virgin olive oil

  3. 2 cups minced roasted chicken

  4. 1/2 cup finely chopped Serrano ham or prosciutto (2 ounces)

  5. 1/2 teaspoon freshly grated nutmeg

  6. Salt and freshly ground pepper

  7. 1/4 cup all-purpose flour, plus more for dredging

  8. 3/4 cup plus 2 tablespoons whole milk

  9. 2 large eggs

  10. 1 cup fine, dry bread crumbs

  11. Vegetable oil, for frying

  12. Lemon wedges, for serving

Instructions Jump to Ingredients ↑

  1. In a large skillet, melt the butter in the olive oil. Add the chicken, ham, nutmeg and a large pinch each of salt and pepper. Cook over moderate heat, stirring, for 3 minutes. Stir in 1/4 cup of the flour, then gradually whisk in 3/4 cup of the milk. Simmer for 3 minutes, stirring occasionally. Scrape the croquette mixture into a bowl; let cool. Cover and refrigerate until chilled, at least 1 hour.

  2. Divide the croquette mixture into 16 equal portions. Using wet hands, roll the portions into oval croquettes.

  3. Preheat the oven to 325°. In a shallow bowl, beat the eggs with the remaining 2 tablespoons of milk. Spread the bread crumbs and some flour in 2 more shallow bowls. Dredge each croquette first in the flour, then dip in the egg; coat the croquettes with bread crumbs and transfer to a platter.

  4. In a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Fry 4 croquettes at a time, turning twice, until golden brown, about 3 minutes. Transfer the croquettes to a wire rack set over a baking sheet and keep warm in the oven while frying the rest. Serve immediately, with lemon wedges.


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