Makes 32-36 balls.
150g, 1 1/2 cups Spanish onion, 1/4" diced
114g butter, 8 tbsp
Melt butter over medium heat. Add onions and sweat until translucent.
375g, flour, about 2 1/2 cups)
5g, 5 tsp kosher salt
Slowly add flour, stirring to incorporate fully. Cook over medium heat until the flour taste cooks off. Stick a spoon in there and taste it if you’re not sure what that means.
1000g, ~1 L, 4 cups milk
Add milk. Bring to simmer. Stir to fully dissolve the flour into the milk.
Add chicken. Continue cooking over medium heat until the mixture is shapable by hand. Don’t reach in there and grab it! You’re not an idiot. Give it a few minutes. Stir enough so that it doesn’t burn. It’ll get a little tough. That’s okay. Once it’s pretty stiff, reserve to a parchment paper-lined baking sheet until cool.
Flour, as needed (1 1/2 cups)
2 large eggs, beaten
2 cups Panko breadcrumbs
Olive oil, as needed
Place the flour, eggs, and Panko in three separate bowls. Heat 2 inches of olive oil to 375˚F in a heavy bottomed, deep sided pan. Grab small handfuls of the cooled batter and shape into small balls [hehe]. Dredge the little guys in flour, then the egg mixture, then Panko, and then directly into oil. Work in batches of 4-5 balls so the temperature of the oil doesn’t drop. Adjust the heat to keep the temperature as close to 375˚F as possible. Cook until brown. Repeat with remaining balls.
This is part of a cookbook proposal that’s out on submission right now. If you’d like to see what a book proposal looks like, click here.