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Almost liquid cheese and chicken croquettes

Almost liquid cheese and chicken croquettes

people icon For 10 euro icon 0.5 €/pers. calories icon 302 kcal/100g

Ingredients

  • For the croquette filling: 500 ml. whole milk
  • 40g. of butter
  • 40g. common or all-purpose wheat flour (if you have celiac disease you can make it with cornstarch or cornstarch)
  • 80g. blue cheese
  • 50g. chicken (already cooked)
  • 6 sheets of gelatin
  • A pinch of fine salt
  • For the batter: 150 g. breadcrumbs (or gluten-free breadcrumbs if you have celiac disease)
  • 2 eggs
  • For frying: Mild extra virgin olive oil or sunflower oil

How to make almost liquid croquettes.

We have already talked about croquettes here on the blog many times, more than 20 types. But one thing I was missing was making almost liquid croquettes, with a loose and very creamy bechamel .

They are small in size, so that we can eat them in one bite without difficulty and then they “explode” in our mouth, with an almost liquid filling. To achieve this, the trick is to use some gelatin sheets, which will help the bechamel to set, leaving it consistent enough to fry without complications.

This style of croquettes is characterized by the creaminess of the filling. We can adapt this to the ingredient that we most like. For example, some chicken croquettes , the traditional cod croquettes or the most famous on the blog, the ham croquettes , we can turn them into “almost liquid” using these same proportions for the béchamel and when older, add a little of our favorite cheese to improve the creaminess of the filling.

Despite everything, they are very easy croquettes to make . I hope you dare to make them and enjoy them as much as I do, they are spectacular.

Preparation of the béchamel or almost liquid croquette filling

  1. We begin by putting the gelatin leaves to hydrate in a container with cold water. They will need at least 10 minutes.
  2. Chop the chicken (already cooked) into very small pieces. We sauté it for a minute in a frying pan, with a little extra virgin olive oil. We withdraw and reserve.
  3. In that same pan, we melt the butter. We add the flour and mix. With this mixture we are making the famous “roux”. We cook until the flour is toasted.
  4. It’s time to add the milk, which we will add in 3 times. Pour it into the pan, stirring constantly. We try to crush any lumps that may arise.
  5. We crumble the cheese and add it to the pan. We mix well. We drain the gelatin and add it to the bechamel. We stir, although with the heat it will immediately dissolve with the rest.
  6. Now we add the chicken. We stir well to integrate it into the dough of our croquettes. Salt to taste and continue cooking for a few minutes. We want to obtain a loose and very creamy béchamel.
  7. We let it cool. In a fountain, we place a base of transparent film, and on it we pour the dough. Calculate the size of the font, so that it is not very large, since we must have at least a height of 2/3 cm. We cover with more film, and put in the refrigerator for at least 12/14 hours.

Shape of liquid croquettes

  1. After time, we unmold the croquette dough on a board. We cut into cubes, which will be the size of a bite.     
  2. For the batter, we will make a double breading. We pass first through breadcrumbs, then through the beaten egg and again through the breadcrumbs. In this way we make a more consistent layer so that they do not open during frying.
  3. They tolerate freezing perfectly, we will only have to remove them from the refrigerator and put them directly to fry, without defrosting, with very hot oil, when we want to prepare them.
  4. To freeze croquettes , place them on a platter without crowding them. We put them in the freezer and after 12 hours they are like stones. We separate them and put them in a clean, closed plastic bag.

Frying and presentation of the almost liquid croquettes

  1. In a high-sided casserole, heat plenty of soft oil (about 180/200º C) to fry the croquettes.
  2. If you have them frozen, it is not necessary to defrost them. They are fried in very hot oil in 2 minutes, moving the pan back and forth so as not to have to touch them. We fry 2 or 3 croquettes at a time. So that the temperature does not drop.
  3. We cook the croquettes over high heat, regulating the temperature to prevent them from burning. We remove to a plate with absorbent paper to eliminate excess oil and serve directly, freshly made.
  4. They are perfect as an appetizer for any family lunch or dinner.

The sooner we consume them, the more liquid effect the filling will have, since it will be freshly made. So we recommend eating them at this optimal point. In any case, if it is not possible, give them a touch of microwave before consuming them and that’s it.

You can see all the photos of the recipe in the step-by-step recipe for almost liquid cheese and chicken croquettes . If you have doubts, follow the photos and they will come out delicious.

Tips for almost liquid croquettes.

  • The duration of the recipe so that you know how to organize yourself in the kitchen will be 45 minutes + 12 hours rest. And it is a recipe for about 40 units, for 8/10 people.
  • I have used a “roquefort” blue cheese , which in addition to being creamy will give a special flavor to the croquettes. You can use other options such as a gorgonzola, a gamoneu or acabrales . But control the quantities, because you have to find a balance so that they don’t just taste like cheese.  
  • After making them many times, I practically make the béchamel by eye, depending on the final texture that I like the most. But I understand that many of you have respect for croquettes. Don’t panic because I have a special post to get perfect croquettes , with tips and recommendations.
  • Croquettes always get us out of trouble, so there are usually a few bags in my freezer. For an appetizer, for dinner, you just have to take them out of the freezer and they can be fried directly. A great resource, and even more so if there are children at home. Take a look at these tips to freeze them  in the best way.

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