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Ingredients
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Bechamel Sauce
Croquetas Mixture
Coating and Frying
Method
Prepare Bechamel Sauce
- 1
- 2
Add Flour
Whisk in the all-purpose flour and cook for about 2 minutes, stirring constantly, until it turns a light golden color.
- 3
Add Milk
Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
- 4
Season
Stir in nutmeg, salt, and black pepper. Remove from heat and let it cool slightly.
Make Croquetas Mixture
- 5
Combine Ingredients
In a large mixing bowl, combine the cooked chicken, grated Parmesan cheese, chopped parsley, and the prepared bechamel sauce. Mix until all ingredients are well combined.
- 6
Chill Mixture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to handle.
Shape and Fry Croquetas
- 7
Shape Croquetas
Once the mixture is chilled, take small portions (about 1 tablespoon) and shape them into small cylinders or balls.
- 8
- 9
Coat Croquetas
Dip each shaped croqueta into the beaten eggs first, then roll in breadcrumbs to coat evenly.
- 10
Heat Oil
In a deep skillet, heat the oil over medium-high heat until shimmering or about 350°F (175°C).
- 11
Fry Croquetas
Carefully add the croquetas to the hot oil in batches, frying until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.
