Croquetas de Pollo

Filling

1. Heat the olive oil over medium heat and sauté the grated onion for 5 minutes, stirring very frequently.
2. Add the chicken, season with salt and pepper, and mix.
3. Sauté for 10 minutes over medium-low heat, stirring very frequently.
4. Set aside.

Béchamel

1. Pour the milk into a saucepan over medium heat and heat it for 5 minutes, without boiling. Set aside.
2. In another saucepan, melt the butter over low heat until it turns a nutty color. Then add the sifted flour to form a roux.
3. Mix to make a thick golden paste.
4. Stir well with a wooden spoon until a ball forms.
5. Add half of the hot milk.
6. Add salt, pepper to taste and the freshly ground nutmeg.
7. Stir continuously, gradually adding the rest of the hot milk as the sauce thickens and the lumps disappear.
8. If there are lumps, use an immersion blender to make the sauce smooth.
9. Let the béchamel cool completely then add to the filling, and mix well.
10. Line a large casserole dish with parchment paper.
11. Spread the croquette dough on top and film it on contact.
12. Place in the refrigerator and let rest for at least 8 hours.

Breadcrumbs

1. Divide the croquette dough into 18 to 20 equal portions.
2. Form oval croquettes by hand and place them on a baking sheet lined with parchment paper, then rest for 15 minutes in the refrigerator.
3. Beat the eggs in a bowl.
4. Pour the breadcrumbs into a deep dish.
5. Dip each croquette into the eggs, then in the breadcrumbs, and replace on the baking sheet.
6. Let them rest again in the refrigerator for 1 hour.

Frying

1. In a large pan, heat a large pan of olive oil and bring it to a temperature of 350 F (180 ° C).
2. Place the croquettes into the hot oil in batches of 5, and fry until golden on all sides.
3. Maintain the temperature of the oil between 340-350 F (175-180 °C) throughout the frying time.
4. Drain with a slotted spoon and place onto paper towels.
5. Serve hot or warm.