Everyone’s obsession with croquetas is undeniable – it’s no surprise! This delightful Spanish snack captivates with its irresistibly crispy, deep-fried exterior and decadently creamy filling. Once I discovered how easily they can be made, I attempted to convince a friend to start a late-night croquetas van. However, after ten years, my friend still hasn’t pursued the idea. Thankfully, I have this incredible recipe to fall back on.
Preparation Time: 15 minutes
Chilling Time: 2 hours+
Cooking Time: 40 minutes
Yields: 14 croquetas
– 100g of cured ham (thick-cut jamón Ibérico or similar), or 150g of manchego, gruyere, or other hard cheese
– ½ small leek (optional)
– 2 tablespoons of olive oil
– 60g of unsalted butter
– Salt and pepper to taste
– 60g of plain flour, plus extra for dusting
– 500ml of milk
– Nutmeg
– 2 eggs
– 75g of dried breadcrumbs
– 25g of finely grated manchego or other hard cheese
– Olive or neutral oil for deep-frying
Before diving into the recipe, let me emphasize that while this is a classic ham croquetas recipe, you can easily substitute shredded cooked chicken, tuna, salt cod, shrimp, chorizo, or any other protein or vegetables you desire. Croquetas present the perfect opportunity to use up small amounts of leftovers – just ensure they aren’t too wet and adjust the seasoning accordingly.
Here’s a step-by-step guide to making these delectable croquetas:
1. Prepare the ham and sauté the leek (if using). Shred or finely dice the ham. Finely dice the leek (or use a small onion or shallot as a substitute). Heat the olive oil and butter in a medium, heavy-bottomed saucepan over moderate heat. Once the butter melts, add the diced leek and a pinch of salt. Sauté the leek for about a minute until it begins to soften.
2. Add the ham and flour. Add about two-thirds of the ham to the saucepan and continue sautéing until the leek is soft but not colored. Reduce the heat slightly, gradually stir in the flour, and fry gently for a couple more minutes. If you’re using cheese instead of ham, grate it at this stage.
3. Introduce the milk and cheese. Gradually stir in the milk to create a smooth paste. Cook the mixture for approximately 15 minutes, stirring regularly until it thickens to the consistency of gluey potato puree. Remove from heat and add the cheese (if using) or the remaining ham. Season with black pepper and a sprinkle of grated nutmeg. Adjust the salt if necessary.
4. Finish and chill the béchamel. Transfer the finished béchamel to a bowl and allow it to cool slightly. Cover the surface tightly with clingfilm to prevent a skin from forming. Let it cool completely in the fridge for at least two hours or until it solidifies. The béchamel can be made up to three days in advance.
5. Shape the croquetas. Beat the eggs in a shallow bowl. In another shallow bowl, mix the breadcrumbs and grated cheese. Using a dessertspoon, take a spoonful of the solidified béchamel and place it on a baking tray or plate. Repeat this step with the remaining béchamel. Flour your hands and roll each spoonful into cylinders.
6. Coat the croquetas with egg and breadcrumbs. Dip each croqueta in the beaten egg, shaking off any excess, and then roll it in the breadcrumb mixture to coat thoroughly. If you don’t intend to fry them immediately, you can chill or freeze them at this point. To freeze, space them out on a tray until solid, then transfer them to a box or bag. Ensure they are defrosted before frying.
7. Heat the frying oil. Fill a deep pan with oil, filling it about a third full, and heat it to 180C (using a digital thermometer is recommended). Alternatively, use a deep-fat fryer. If you won’t be serving each batch immediately, line a tray with kitchen paper and place it in a low oven to keep the croquetas warm.
8. Deep-fry the croquetas. Once the oil reaches the desired temperature, carefully drop four croquetas at a time into the hot oil. Fry them until they turn golden all over, flipping them as needed. Use a slotted spoon to remove the croquetas from the oil. Allow them to drain briefly on kitchen paper, then lightly sprinkle them with salt. Serve immediately or place them in the low oven while repeating the process with the remaining croquetas.
Now that you possess this exquisite croquetas recipe, don’t hesitate to add your own personal touch. Get creative and have fun experimenting with various fillings. These savory treats are perfect for any occasion – a delightful snack or an impressive party appetizer that is sure to please everyone. Enjoy the burst of flavors and satisfy your cravings with these homemade croquetas!
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