Put the butter into a pan, when foaming add the flour and then whisk in the milk. Cook gently on a very low heat for 3 minutes, stirring constantly. Add the chilli and pimento.
Remove the mixture from the heat and leave it to cool for a few minutes. Then beat in the egg yolks, stir in the chicken and rosemary and ½ teaspoon of salt and some black pepper to taste. Chill the mixture in the fridge for 2 hours. Shape into rounds and then coat in flour, egg and breadcrumbs.
To make the mayo, place the egg yolks and mustard into a mini food processor. Blitz and slowly add the chicken fat and veg oil, when thick season.
Heat the oil for deep-frying to 180C. Drop the croquetas into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve immediately with the mayonnaise.
Put the butter into a pan, when foaming add the flour and then whisk in the milk. Cook gently on a very low heat for 3 minutes, stirring constantly. Add the chilli and pimento.
Remove the mixture from the heat and leave it to cool for a few minutes. Then beat in the egg yolks, stir in the chicken and rosemary and ½ teaspoon of salt and some black pepper to taste. Chill the mixture in the fridge for 2 hours. Shape into rounds and then coat in flour, egg and breadcrumbs.
To make the mayo, place the egg yolks and mustard into a mini food processor. Blitz and slowly add the chicken fat and veg oil, when thick season.
Heat the oil for deep-frying to 180C. Drop the croquetas into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve immediately with the mayonnaise.
