Try this crisp, creamy Spanish chicken croquette recipe from chef Ryan Bartlow. Minced chicken is cooked in a bechamel sauce, then chilled, formed into balls, breaded, and pan-fried to perfection.
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On this episode of Snacky Tunes, Darin catches up with Chef Ryan Bartlow, whose spot, Ernesto’s, was just recognized on Pete Well’s New York Times 100 Best Restaurant list. We chat about the current dining scene in the city, his formative years cooking in San Sebastián, Spain, and the story behind his iconic plates.