This was a great use of leftover roasted chicken. We served the croquetas with some homemade Ranch salad dressing as a dipping sauce. I might add some green onion to the filling the next time I make these for some added crunch. Definitely a work in progress with great possibilities.
1 stick (4 ounces) unsalted butter
½ yellow onion, finely chopped (about ½ cup)
1¼ cups all-purpose flour, divided
1½ cup whole milk
6 ounces roasted chicken, cooled and shredded (about 2 cups)
Salt and freshly ground white pepper
1 pinch nutmeg
2 large eggs, beaten
1¼ cup breadcrumbs or panko
Extra-virgin olive oil, for frying
4 green onions sliced thin
1. In a large skillet, melt the butter over medium heat. Add the yellow onion and cook until translucent, about 5 minutes. Add ¾ cup of flour and stir to blend well. Cook the mixture, stirring frequently, until the flour begins to turn golden and smell toasty, about 5 to 7 minutes. Add the milk in a slow steady stream, whisking continuously.
2. Add the chicken and season to taste with salt, pepper and nutmeg. Stir to combine and cook until the mixture is warmed through and thickens up slightly more, about 2 minutes. Adjust seasoning if needed. Transfer the pan to a wire rack and let the filling cool to room temperature, about 30 minutes.
3. Take a rounded tablespoon of the cooled filling and roll it in your hands to make a small cylinder. Dredge the cylinder in the remaining ½ cup flour, then in the eggs and then in the breadcrumbs. Repeat with the remaining filling.
4. Preheat the oven to 200° and place a wire rack on a rimmed baking sheet. In a 4-quart saucepan, add enough olive oil so that you’re able to completely submerge the croquetas. Heat the oil to 375°. Working in batches, fry the croquetas until golden brown, about 1 minute per batch. Drain on paper towels, then season lightly with salt. Transfer to the prepared baking sheet and place in the oven to keep warm until ready to serve. Garnish with sliced green onion.