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Serrano Ham & Chicken Croquettes




Source of Recipe


Everyday With Rachael Ray OCT08






List of Ingredients



• 2 tbl butter
  
• 1 1/4 cup flour
  
• 1 cup warm milk
  
• 1/4 tsp chopped fresh thyme
  
• Pinch nutmeg
  
• 1 1/4 cups chopped cooked chicken
  
• 1/2 cup chopped serrano ham
  
• Salt & Pepper
  
• 4 cups cornflakes, finely crushed
  
• 3 large eggs
  
• 2 cups veg oil
  






Instructions



1. In a med saucepan, melt butter over med-low heat. Whisk in 6 tbl flour and cook, whisking for 1 minutes. Gradually whisk in the milk, lower the heat and continue until sauce thickens and turns glossy, 1-2 minutes. Stir in the thyme and nutmeg, then add the chicken and ham; 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 a heaping tbl o the chilled meat mix into cylinders and place on parchment. 2-by-1inch. Coat each with flour, dip in eggs and then coat with cornflakes, transfer to a baking sheet.
   
3. In large skillet, heat oil over med-high heat. Working in batches, add the croquettes and fry until golden-brown, 2-3 minutes. Using slotted spoon remove to paper towels to drain.