Baked croquettes

How to make baked croquettes.

The croquettes , that cover so ours, the first one we ordered in the bar and to which no one bothers.

Each family considers that they have the definitive recipe inherited from several generations and the discussion about the mother of the one who makes them better is eternal. What can we say , who doesn’t like croquettes?

If there is something that puts us back when it comes to eating croquettes – or at least eating them as often as we would like – it is the part of frying them in abundant oil so that they are well browned and crisp.

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That is why we have prepared this recipe with which we can make them in the oven without any oil or adding just a few drops. They look great, the bite is still delicious and they have less fat than traditional ones.

They are prepared like normal ones, replacing the frying part with the oven and of course although here we have made a classic stuffing with chicken and peppers, we could use any other.

Blog have lots of ideas, from croquettes cooked  that are glorious, those of roasted turkey , the cod croquettes delicious, original broiled octopus or a ham croquettes filled with flavor.  

The secret is always the béchamel and in making it taste tasty. The day of rest of the dough, although it is not essential, it is highly recommended so that it remains consistent and the ingredients have rested for the necessary time.

Preparation of the bases of our chicken and pepper croquettes

1. We start by preparing the bechamel . Melt the butter in a frying pan.
2. Little by little we are adding the flour (80 g.) With a sieve or a strainer.
3. We stir a few minutes to toast it and it does not taste raw.
4. Add part of the milk, stir well until it is absorbed. We repeat the process until the milk is finished.
5. We add a little salt, black pepper and nutmeg to taste (grated or powdered).
6. We stir until it thickens. Mix the béchamel sauce with the chicken and the pepper, mix well.
7. We pass the mixture to a large baking dish so that there is not a very thick layer.
8. Cover with plastic wrap, pressing with your hands so that there is no air and the béchamel does not dry.
9. Let it rest for a day in the refrigerator or at least a few hours if we are in a hurry.

Shape, baking and final presentation of the croquettes

1. With the hands or the help of two spoons we form the croquettes with portions of dough. We can make them elongated or round.
2. We batter first in flour, then in egg and finally in breadcrumbs.
3. We pass the croquettes to a baking tray on vegetable paper.
4. Bake 15-20 minutes at 200º C. We can turn the croquettes halfway through the process so that the browning is more uniform.

You can see all the photos of the step by step in the  recipe for baked chicken croquettes . Do not miss any detail and they will be perfect.

Tips for perfect baked croquettes

• For perfect croquettes we need a béchamel sauce that is also perfect, if we respect the quantities we propose it will be very good.
• Stirring the béchamel with a manual rod (better if it is silicone so as not to damage the pan) will help eliminate lumps and make it finer. 
• If we add a little oil to each croquette before baking, they will brown better and will not open with the heat.