Chicken and Ham Croquette Recipe Step by Step for a Perfect Result

Ingredients needed to prepare chicken and ham croquettes

To prepare delicious chicken and ham croquettes, it's essential to have the right ingredients. The quality of each component will directly influence the final flavor and texture of the croquettes. Below are the essential ingredients for this classic and tasty recipe.

Main ingredients

• Chicken breast: 200 grams, preferably cooked and shredded to obtain a smooth texture.
• Serrano ham: 100 grams, cut into small cubes or crushed to integrate well into the mixture.

Other essential ingredients

• Butter50 grams, to prepare the sofrito and flavor the dough.
• Wheat: 100 grams, which will be the base of the dough and will help give it consistency.
• Milk: approximately 300 ml, to obtain a creamy and homogeneous dough.

In addition, you'll need the ingredients for coating and frying, such as breadcrumbs, eggs, and olive or sunflower oil. Choosing these ingredients guarantees croquettes that are crispy on the outside and soft on the inside, highlighting the flavor of the chicken and ham.

Step by step: how to make chicken and ham croquette dough

To prepare the perfect dough for chicken and ham croquettes, it's essential to follow a series of precise steps. Start by cooking the chicken and ham, making sure both are thoroughly cooked and chopped into small pieces or shredded. This will facilitate even integration into the dough and give the croquettes a more uniform flavor.

Next, in a large saucepan, melt a generous amount of butter over medium heat and add a tablespoon of flour. Cook the flour for a few minutes, stirring constantly to remove the raw taste and obtain a golden roux. Gradually pour in the hot milk in small streams, stirring continuously to prevent lumps. The amount of milk will depend on the desired consistency, but generally, between 300 and 400 ml are needed for a smooth, creamy batter.

Once the mixture has thickened and is smooth, stir in the chopped chicken and ham, mixing well to distribute the ingredients evenly. Add salt, pepper, and nutmeg to taste. Continue cooking for a few more minutes, stirring constantly, until the mixture is firm but still soft. Finally, transfer the mixture to a container, cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and let it cool in the refrigerator for at least an hour before shaping the croquettes.

Tips for shaping your croquettes perfectly

To achieve uniformly shaped and appealing croquettes, it's essential to pay attention to the texture of the dough. Make sure it's smooth and easy to work with, neither too runny nor too stiff. This will allow you to shape it more precisely and prevent it from losing its shape during frying.

A helpful technique for shaping croquettes is to use two spoons or one spoon and lightly floured hands. With the help of a spoon, take portions of dough and shape them into rounds or elongated shapes, as you prefer. Then, with floured hands, refine the shape and remove any excess dough. This ensures a uniform appearance and even cooking.

To achieve a perfect shape, you can also use molds or specific tools, such as a piping bag with a round nozzle. This is especially useful if you want to make croquettes with particular shapes or if you're looking for greater precision in each piece. Also, remember that once shaped, it's advisable to chill the croquettes in the refrigerator for a few minutes before frying them. This helps them maintain their shape during frying and prevents them from deforming when they come into contact with the hot oil.

How to fry chicken and ham croquettes for a crispy finish

To achieve perfectly crispy chicken and ham croquettes, it's essential to follow certain steps during the frying process. Before submerging them in oil, ensure the croquettes are thoroughly chilled, as this helps them maintain their shape and prevents the coating from falling off during frying. Additionally, use a good quality oil with a high smoke point, such as sunflower or mild olive oil, to prevent burning and ensure the croquettes don't become greasy.

When frying, the oil temperature should be between 170 ° C and 180 ° CTo check if the oil is at the correct temperature, you can drop a small piece of croquette into the oil; if it sizzles and quickly rises to the surface, the oil is ready. If the oil is too cold, the croquettes will absorb too much fat and become soggy; if it is too hot, they will burn on the outside before cooking on the inside.

It's best to fry the croquettes in batches, without overcrowding the pan, to maintain a stable oil temperature and ensure a uniform crispiness. Use a slotted spoon or tongs to gently move them around while frying to make sure they brown evenly. Once the croquettes are golden brown and crispy, remove them and place them on paper towels to absorb any excess oil before serving.