150 g, 1 1/2 cups Spanish onion, 1/4″ diced 114 g butter, 8 tbsp 375 g, flour, (about 2 1/2 cups) 5 g, 5 tsp kosher salt 1000 g, ~1 L, 4 cups milk 300 g chicken Flour, as needed (1 1/2 cups) 2 large eggs, beaten 2 cups Panko breadcrumbs Olive oil, as needed
150 g, 1 1/2 cups Spanish onion, 1/4″ diced 114 g butter, 8 tbsp Melt butter over medium heat. Add onions and sweat until translucent.
375 g, flour, about 2 1/2 cups) 5 g, 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.
1000 g, ~1 L, 4 cups milk Add milk. Bring to simmer. Stir to fully dissolve the flour into the milk.
300 g chicken 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.