 |
Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
ala Rachael Ray Magazine! We love tapas and I've been attempting to make them at home. This original recipe calls for ham and chicken but since we don't eat pork I've eliminated it from the recipe. Ingredients:
2 tablespoons butter |
1 1/4 cups flour |
1 cup warm milk |
1/4 teaspoon chopped fresh thyme |
1 pinch nutmeg |
1 1/4 cups chopped cooked chicken, preferably dark meat |
salt and pepper |
4 cups corn flakes, finely crushed (i use semolina flour) |
3 large eggs |
2 cups vegetable oil |
Directions:
1. In a medium saucepan, melt the butter over medium-low heat. Whisk in 6 tablespoons flour and cook, whisking, for 1 minute. Gradually whisk in the milk, lower the heat and continue to whisk until the sauce thickens and turns glossy, 1 to 2 minutes. Stir in the thyme and nutmeg, then add the chicken; season with salt and pepper. Refrigerate until firm, at least 2 hours or overnight.
2. Pour the remaining flour and the cornflakes onto separate plates. In a shallow bowl, beat the eggs. Shape heaping tablespoons of the chilled meat mixture into 2-by-1-inch cylinders and place on a parchment-paper- lined baking sheet. Coat each one with flour, dip into the eggs, then coat with the cornflakes; transfer to the baking sheet.
3. In a large skillet, heat the oil over medium-high heat. Working in batches, add the croquettes and fry until golden-brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot.
|
|