Chef notes
Croquettes are one of my favorite appetizers because they are so easy to make, and everyone loves how the warm, crunchy-coated pieces just melt in your mouth. In Spain, croquettes come in many flavors: jamón serrano, chicken, fish, you name it — they're a national delicacy. They're also very popular in Brazil, so I had to give you my take on this savory classic given my love of both countries. The best part about this recipe is that it uses up your leftover chicken or rotisserie chicken. My mom even makes croquettes with leftover Thanksgiving turkey, stuffing and/or mashed potatoes.
Technique tip: You can freeze the formed, uncooked croquettes on a baking sheet, then put them gently in a resealable freezer bag and keep them frozen for up to 1 month. Remove and thaw in the refrigerator overnight, then fry when ready to serve. Or fry the croquettes ahead of time and reheat them in the oven at 325 degrees for 10-15 minutes.
