Chicken croquettes recipe (with or without lactose)

For some time now, my quintessential croquette recipe has become this recipe that MJ published in one of his most successful video recipes: the recipe for Echaurren croquettes . Today I have adapted it using oat milk because we had a little friend of my son for dinner at home who has lactose intolerance .

I could have put lactose-free milk but since at home we consume less and less dairy, I wanted to try oat milk and the result has not only been delicious but I would even say better than croquettes made with milk bechamel of cow

My version varies a bit from the one that MJ put on the blog, I have made them without ham and with less milk because I find that they were a little liquid with oat milk. Here goes the recipe:

Ingredients

• 80 g of butter (or margarine in case of intolerance)
• 28 g of Iberian ham
• 1 ounce chicken breast
• 1 boiled egg
• 105 g of wheat flour
• 750 ml oat milk (or whole milk) – hot
• Bread crumbs
• 2 beaten eggs
• extra virgin olive oil
• Salt

Preparation

Cook an egg by putting it in a saucepan of cold water and leave for 10 minutes from when the water starts to boil. We booked.

We put in our low Efficient cast aluminum saucepan the butter or margarine over low heat. We chop the chicken breast (if we have a mincer we can use it), we have used chicken that is left over from making broth and in this case it was already cooked.

When the breast is done, add the flour little by little and stir with the hand whisk. As soon as the flour begins to brown slightly, it is already done, it is time to add the milk (previously heated) and little by little.

While we are pouring in the milk, we continue stirring vigorously, this is the most important process of the croquettes because the bechamel should be light but bound, that is, not very thick or liquid, for this you have to stir vigorously for a long time.

Peel the egg and chop or grate it. We add it to the bechamel with the chicken and continue stirring for a couple of minutes. Season with salt and pepper, add a little nutmeg and ready we have the bechamel.

Now it's time to cool it, for this we will pass it to a flat source or a tray and leave it at room temperature until it is no longer hot. Cover it with plastic wrap and leave it in the fridge for at least eight hours.

We put plenty of extra virgin olive oil in a non-stick frying pan . We shape our croquettes either with two spoons, with our hands or by forming a roll on a floured surface and cutting it with a knife to the size of a croquette.

Beat two eggs and wet the croquettes, then pass them through breadcrumbs.

When the oil is hot, we add the croquettes little by little, four at a time so that the temperature of the oil does not drop, it is important that it stays very hot. When they are ready, let them drain on absorbent paper to remove excess oil.