I’ve mentioned before that one of my favorite things about food blogging is trying new to me cuisine. I’ve discovered quite a few things I love to eat that before I started blogging I never would have tried.
This week’s #SundaySupper theme is a virtual Tapas party and is hosted by Constance of The Foodie Army Wife. Tapas are basically appetizers so there were a bunch of things I already make that would have worked but I decided to make something a bit more traditional for today.
Croquetas de Pollo are little cigar shaped bites of diced chicken in a Bechamel sauce that have been lightly breaded and fried. I found the recipe easy to make but messy and a longer process than I usually do since once the filling has been made it needs to chill for at least three hours. You can make the filling the day before you need it as long as you cover it tightly and keep it refrigerated.
Croquetas de Pollo- Chicken Croquettes #SundaySupper
- 6 Tablespoons butter
- 1/2 cup plus 2 Tablespoons all purpose flour
- 1/2 teaspoon nutmeg
- A pinch of salt
- A pinch of pepper
- 1 1/2 cups milk
- 1/2 cup finely chopped cooked chicken
- 2 eggs beaten with 2 teaspoons water
- Oil for frying.
Melt the butter in a medium sauce pan over medium heat. Sprinkle flour over butter and whisk well.
Cook the butter and flour mixture for two to three minutes, stirring constantly,
Add the nutmeg, salt, pepper, and milk in, whisking constantly, and cook for 5 to 10 minutes, stirring constantly, until thickened.
Add the chicken and cook for two minutes longer.
Remove from heat and let cool for 15 minutes then transfer to a dish cover tightly and chill in the refrigerator for at least three hours or up to twenty-four hours.
Heat 1/2 inch oil in a heavy pot or cast iron skillet to 350 degrees.
Place about a cup of breadcrumbs in a shallow dish such as a pie plate, and place the eggs in a shallow dish as well.
Using floured hands shape one inch balls of the chilled chicken and Bechamel mixture into thick logs. Dip in the eggs and coat in breadcrumbs. Place on a wax paper lined cookie sheet.
Fry about six at a time in the hot oil until golden brown and hot. That takes about 5 minutes.
Drain on paper toweling and serve hot.
Recipe NotesPrep time includes making the Bechamel and chilling. Cook time is the time it takes to fry each batch.
Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
Martin Redmond is ready to share the best wines to pair with each dish for the clueless like me: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
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