Foods made out of the leftovers have a secret beauty about them-Croquetas are one of those little wonders. And when you have ever tried a bite of a Spanish croqueta, golden, crispy, thin, then you can imagine how comforting it can be. cushy, creamy within the inner core. Dried up on the outside and that old school flavour of home-cooked things that just makes your heart light up before ever entering your belly
The thing I love about croquetas, though, is that they are made out of frugality and transformed into something extravagant. This bit of ham and that of chicken, and here a mouthful of roast pork, and away you have a plateful of golden munchings, just as an hour later, they are gone as soon as they reach the table.
A Side Dish of Lowly Spanish Origin
The response of the Spanish is croquetas, their way of transforming a bit into a lot. Originally, the idea was imported from the French croquette, but the Spanish really made it their own. People have been eating them in Spanish kitchens since, and now there is hardly a table in a family, tidy in a school lunch box, stacked up in front of every tapas bar
They will be stuffed with jamón, chicken, and salt cod, or mushrooms, or even blue cheese and spinach, in the case of more modern versions. Croquetas are all about béchamel, at their core, though, a thick, velvety sauce that gives the filling its sticky goodness. It dissolves in your mouth when taken properly.
Ingredients
This is the classical one using jamon, but you can adjust it to suit your ingredients:
- Olive oil or neutral oil, for frying
- 1 cup sliced mozzarella jam, onChange tocyacesERR Nacional serrano (or some cooked ham, cooked chicken, or mushrooms as an alternative)
- 4 tablespoons unsalted butter
- 1/2 small onion, finely chopped
- 1/2 cup all-purpose flour (plus extra for coating)
- 2 cups whole milk, warm
- Salt and pepper, to taste
- A pinch of nutmeg (optional, but lovely)
- 2 eggs, beaten
- Breadcrumbs (preferably fine)
Instructions
Step 1: In a big pan, melt the butter over a medium heat. Toss in the chopped onions and cook them slowly until they are see through, no one is in a hurry, this creates flavor
Step 2 : Add the flour, mix and cook until most of the raw taste has been eliminated, about 2 – 3 minutes. You are making a roux, but it does not need to be browned, just paste-like
Step 3 : Add the milk in bits, whisking it continuously so as not to leave lumps. stir until it becomes thick enough to make a very thick paste
Step 4 : Put in your sliced ham (or other stuff that you have I suppose) and salt, pepper and a few grains of nutmeg. Stir well
Step 5 :Pour the mixture into a thin dish, cover and refrigerate for a few hours, or preferably, all night. It requires firmness in order to shape it
Step 6 : Take up, with floured hands, little pieces, shaping them into logs or balls. Coat them in flour, then an egg and then breadcrumbs
Step 7: Put some oil in a deep pan and put the oil on medium-high setting. Cook the croquetas in small batches at a time until golden brown and crisp. Drain on paper towels
Serving Suggestions
- Serve hot and with a side of aioli, garlic mayonnaise or hot tomato sauce
- They also serve as an ideal appetizer to Spanish themed occasions
- Serve with a dry sherry or a dry white wine or even some nice sparkling cava
- They are preferably enjoyed as they come out of the pan, with that warm and silky centre.
Tips, Tricks, and Minor Precautions
- Let the béchamel come to room temp. It is a sure way of frustration to try and model it when it is still hot
- The frying pan should not be crowded. It lowers the temperature of oil and makes them wet.
- Form the extras in ice to fry. They are also a beauty when fried right out of the freezer and easier than ever to whip up last-minute appetizers made
- Please, give me the vegetarian variation? Add mushrooms that are sauteed, caramelized onions, or spinach and cheese
Croquetas are, well, a comfort food in a way, like something that would be on grandma’s table, but they also fit in a fancy party table. So with a single nibble, you get that snappy crunchiness and then the creamy warmth that tastes right out of the kitchen to you
They are not big, but with each bite, they bring tradition, comfort and a lot of love.
