Chicken Croquettes

Instructions

1. Prepare the base
   In a large skillet over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Make the béchamel
   Sprinkle the flour over the onion mixture and stir continuously for 2 minutes to cook the flour. Gradually whisk in the warm milk and heavy cream, stirring constantly to prevent lumps. Cook until the mixture thickens into a smooth béchamel sauce, about 5 minutes.
3. Create the filling
   Add the shredded chicken, chopped parsley, nutmeg, salt, and pepper to the béchamel. Mix thoroughly and cook for another 2-3 minutes. The mixture should be thick and creamy. Transfer to a shallow dish and refrigerate for at least 2 hours or overnight until completely chilled and firm.
4. Shape the croquettes
   Using your hands or an ice cream scoop, form the chilled mixture into cylinder-shaped croquettes about 3 inches long and 1 inch in diameter. If the mixture is too sticky, wet your hands slightly with cold water while shaping.
5. Bread the croquettes
   Set up a breading station with beaten eggs in one bowl and breadcrumbs in another. Dip each croquette into the beaten eggs, ensuring it's fully coated, then roll in breadcrumbs until completely covered. Place on a baking sheet and refrigerate for 30 minutes to set.
6. Fry until golden
   Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place croquettes in the hot oil, a few at a time to avoid overcrowding, and fry until golden brown on all sides, about 3-4 minutes. Use a slotted spoon to transfer to paper towels to drain excess oil.
7. Serve hot
   Arrange the croquettes on a serving plate while still warm. Garnish with additional chopped parsley if desired and serve immediately with a side of aioli or lemon wedges for squeezing.