Turkey / Chicken Croquettes with Aioli Sauce

>> Thursday, February 11, 2016

Croquettes are traditionally served as tapas in Spain. My Spanish teachers have told me that in many places in Spain, the large meal of the day is around noon and people sometimes take off a couple of hours for lunch. After work, people often go to the bar/restaurants for a drink and a few little bites to eat - tapas. If you live in a small town, you might have to make the rounds of the two or three pubs around you, for fear of insulting one of the innkeepers.

Like many places in Europe, bars are not intended as adults-only spots, but as an extension of a family's living room. Kids play on the floor, people take turns singing with the band, teens giggle in the corner, and everyone catches up with their neighbors before going home for a light meal and bed. Doesn't that sound wonderful?

The original recipe comes from Kim and Ellory's Kitchen, a fantastic personal chef and catering service in the Northern Suburbs of Chicago. They gave fun tapas cooking demonstrations for Joe's business clients and friends each year. Sadly, Ellory has passed away and Kim is cooking in New Orleans, but they left behind wonderful memories with us.


Aioli Sauce (Garlic Mayonnaise)

3 cloves of garlic, minced
1 egg, at room temperature
1 cup olive oil
1 tbsp lemon juice
1/4 tsp chili powder

In a blender, mix the egg and garlic for 15 seconds. Gradually add the olive oil while continuing to blend, then slowly add the lemon juice and chili powder while blending. Chill before serving.


4 tbsp butter
4 tbsp flour
3/4 cup milk
1/8 tsp nutmeg
6 oz cooked turkey, chicken, ham, or fish, finely minced
2 oz cooked pancetta or lean bacon, finely minced
2 tsp fresh parsley, chopped
2 tbsp red or green pepper, minced
1/2 tsp salt
1/4 tsp pepper
2 eggs, beaten
1 cup fine bread crumbs


Follow the aioli directions above, then refrigerate for 30 minutes before serving.

In a small sauce pan melt the butter. Add the flour and stir until well mixed. Slowly pour in the milk and keep cooking until thickened and creamy. Stir in the nutmeg.

In a mixing bowl, stir together the turkey, parsley, red pepper, salt, and pepper. Add to the white sauce. Put it in the refrigerator and allow it to cool at least 2 hours.

Divide the mixture into 20 balls and dip into the beaten eggs, then roll in the bread crumbs. Return to the refrigerator to cool for 30 minutes more.

Deep fry the croquettes until golden brown, or bake on a greased cookie sheet at 375 degrees for 20-30 minutes, until golden and crunchy.

Serve with aioli sauce for dipping.

Makes 20 croquettes.


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