Chicken Croquettes

By dfarber

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons chopped white onion
• 2 tablespoons chopped red pepper
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced smoked ham
• 1 1/4 cups flour
• 1 cup milk
• 2 cups ground chicken (about 1 pound)
• 1/4 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 1/2 cups seasoned bread crumbs
• oil for frying
• lettuce leaves, for garnish
• tomato slices, for garnish
• Lime wedges, for garnish

Details

Servings 4

Preparation

Step 1

1. In a large saucepan, heat the olive oil and add the onion, red pepper, parsley, salt, black pepper and ham. Saute the ingredients over moderate heat for about 3 minutes, then slowly add 1/4 cup of the flour, stirring to mix in and prevent the flour from browning. Add the milk and stir until the mixture thickens. Add the chicken and nutmeg and let the mixture simmer, stirring occasionally, for 2 minutes. Transfer the chicken to a large bowl and allow it to cool to room temperature, about 20 minutes.
2. When the chicken has cooled, scoop up enough of the mixture to roll into a gold-ball-size croquette. Roll each piece in the remaining 1 cup flour and dip into the beaten egg. Finish by rolling the croquettes in the bread crumbs. Preheat the oil in a deep fryer to 350 degrees.
3. Place 4 to 6 croquettes at a time in the deep fryer and cook until they are golden brown, about 6 minutes. Drain on paper towel and place immediately on a platter lined with lettuce leaves. Garnish with tomato slices and lime wedges. Top the croquettes with red pepper remoulade or serve the sauce in a small bowl for dipping.