Chicken Croquettes

Chicken Croquettes is very popular as party food and street food, also common at Dominican Christmas dinner tables.

Ingredients

• 3 tablespoons butter, divided
• 1 small red onion, minced
• 1 supermarket rotisserie chicken, minced and shredded
• ½ teaspoon pepper
• 1 teaspoon of parsley finely chopped
• ⅓ cup of flour
• 1 cup milk
• 1 teaspoon salt
• 2 eggs, beaten
• 2 cup breadcrumbs, or panko
• 3 cup of oil for deep frying

Steps

1. Cooking chicken: Heat 1 tablespoon of butter over medium-low heat. Cook the onion stirring it until it turns translucent Stir in the chicken and stir until it is heated through. Season with pepper, and parsley. Set aside.
2. Cooking bechamel: Heat the remaining butter over medium-low heat until it's melted. Add the flour all at once and whisk vigorously until it's combined with the butter. Cook stirring for two minutes.
3. Forming the croquettes: There are two ways to form them. You can put the mixture in a pastry bag. Extrude it onto a greased tray or a tray lined with a silpat. Or form them one by one shaping them to the size of wine corks. Cover with plastic film and refrigerate for at least 3 hours.
4. Battering: Remove from the fridge. If you used a pastry bag, cut them into similar-sized croquettes. Dip the croquettes in the eggs, then cover with breadcrumbs. Cover and freeeze for 3 hours, or refrigerate overnight.
5. Frying: Heat oil over high heat in a small saucepan . Remove the croquettes from the freezer and immediately Fry two by two until they turn golden brown. Rest on a paper towel to drain excess oil before serving.
6. Serving: They are best served freshly fried, but you can serve within an hour at room temperature.