According to Alfonsa, cook on the YouTube channel Cocina con la granna, the secret to a perfect croquette is not in the dough but in the onion. This ingredient normally comes into action directly in a pan with oil. However, she proposes reversing the order.
Alfonsa's trick for making chicken croquettes
What the expert does to cook delicious croquettes is to first grate the onion very finely and put it on the heat without a drop of oil. Wait for it to release the water and consume; Only then add the oil to brown it. In this way, it also ensures that the onion is integrated into the dough without turning into lumps.
Once the onion is browned, Alfonsa adds the flour and cooks it a little so that it doesn't taste raw. Then he adds salt, shredded roast chicken and nutmeg, which he considers essential in croquettes. Do not prepare the bechamel separately but rather add the milk little by little to the same mixture and stir until the dough comes away from the pan.
Of course, you will not hear exact amounts from his mouth to copy. Alfonsa explains that she puts the flour “to my size” and adjusts the milk as she sees the consistency. Its reference is a dough that does not stick and that, after cooling, allows you to shape the croquettes without them falling apart.
Also, let the dough rest in the refrigerator (covered with a cloth) and continue the recipe the next day. Only then do you form small croquettes, dip them in beaten egg and breadcrumbs and fry them in plenty of oil, being careful not to squeeze them when handling them.
Cover photo | @cocinaconlagrandmother
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