I recently came across Country Side Cravings Mushroom Gravy recipe and it sparked an idea for these delicious croquetas for me. To me, they are my own spin off the croquetas de pollo, I adored as a child.
For the liquid croquettes :
-240ml of mushroom gravy
-170ml of cream
-2 tbsp of cornstarch
-2 tbsp of butter
-2 sheets of gelatine
-80g of shredded cooked chicken
-70g of grated parmiggiano
For the coating & frying:
-2 eggs, beaten
-50g of gluten free flour
-gluten free bread crumbs
-sunflower oil, for frying
For the liquid croquetas:
-In a pan, melt the butter on medium-low heat. Stir in the flour and cook for 2 minutes.
-Add the cream gradually, stirring, then the mushroom gravy. Cook for 5min.
-Meanwhile, place the gelatine in cold water.
-After 5 min, add the shredded chicken and parmiggiano to the sauce. Cook for 5 more minutes or until sauce is quite thick.
-Remove the pan from the heat and stir in gelatine sheets.
-Pour sauce in a deep dish or a tray, cover with plastic wrap and let cool overnight.
For the coating and frying:
-Remove the dough from the fridge, break of a piece and form into small or medium balls. Be careful of your kitchen’s temperature, they become saucy if exposed too long.
-Coat each one in flour, then dip in the eggs and Roll in the breadcrumbs.
-Refrigerate for 30 minutes.
-Heat the oil in a frying pan.
-Fry each croquettes, you’ll know they’re donne when you see a little sauce oozing from them.
-Drain them on paper towls then serve and enjoy !
It’s best to eat them right away or you can reheat them in a pan with a bit of oil. As soon as they start oozing, take them off as they might explode/break.