Ingredients

• 7 tablespoons extra virgin olive oil, divided use
• 4 ounces onions, finely chopped
• 8 tablespoons flour, divided use
• 1 1/4 cups milk
• 8 ounces cooked chicken, finely diced
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup fresh steamed or frozen (thawed) green peas, drained (optional)
• 2 eggs, lightly beaten
• 1 cup fine breadcrumbs or panko

Directions

Step 1

Heat a saucepan over medium heat. When hot, add 3 tablespoons olive oil and the onions; sauté until the onions turn soft and translucent. Sprinkle on 4 tablespoons flour and cook, whisking continuously, for 2 minutes, until the flour turns a warm blond color. Slowly whisk in the milk, 1/4 cup at a time, waiting for the sauce to rethicken before adding the next 1/4 cup. Once all the milk is incorporated, the sauce should be extremely thick.

Step 2

Fold in the chicken, salt, pepper, nutmeg, and green peas if using. Remove from the heat and transfer to a large glass bowl to cool. Once the mixture reaches room temperature, refrigerate it for at least 4 hours or overnight. It should be very solid before proceeding.

Step 3

To make the croquetas, set up three dishes—one for the rest of the flour, another for the eggs, and the third for the breadcrumbs. Working assembly-line style, scoop out 1/3 cup of the mixture and use your hands to form it into a 3-inch cylinder (or
a round patty), dust it with flour, dip in the egg, and roll in the breadcrumbs. Place it on a rimmed sheet pan lined with parchment or waxed paper and repeat with the rest of the mixture.

Step 4

When all the croquetas have been formed, heat
a large sauté or frying pan over medium-high heat. When hot, add the rest of the olive oil and as many croquetas as will fit without crowding. Sauté for 3 minutes on each side to crisp the coating and warm the filling. If necessary, make a second batch.