Croquetas

Posted · 9 Comments

One of my all time favorite tapitas! Croqueta’s are simply a friend mass of meat or vegetables. Crispy on the outside and soft and chewy on the inside. Great for kids and definitely a great substitute for store bought chicken nuggets. They can be made in numerous different ways, but I thought I would introduce the standard croqueta made with milk. For this recipe, my mother and I made them with shrimp,
however, for the kids, I love to make them filled with chicken or potatoes and cod, (bacalao)! Once you get the recipe down, feel free to experiment with different broths and meats or vegetables!

This recipe makes about 18 croquetas

Ingredients:

  • 3 tbls butter
  • 2 tbl Extra Virgin Olive Oil
  • 6 tbls unbleached all purpose flour
  • salt to taste
  • 2 – 2 1/2 cups whole milk
  • 2 eggs
  • breadcrumbs
  • 2 cups shredded beef, chicken, or cod (or any other meat you’d like to add)
  • Extra Virgin Olive Oil to fry (about 1 inch to fill pan)

Method:

1. In a saucepan add the 2 tbls EVOO and 3 tbls butter until melted.
2. Once the butter is melted and the ingredients are hot, add 5 tbls flour and stir a few times.
3. At this point you want to start adding 2 cups milk a little at a time while constantly stirring.

The point is to create a thick batter so that it all sticks together in one mass. So you add milk and stir, add a bit more milk, and stir until it gets thicker and thicker. The bechamel will start to boil, keep stirring and adding more milk) It’s also at this time that you need to use your best judgment and add a little bit more milk if necessary or a tbl more flour if necessary.

 
4. Add the shrimp, or chicken, or vegetable of your choice and salt.


Stir into the sauce which should now be a thick paste.

 
5. Keep stirring until the paste is one thick mass and no longer sticks to the pan.


6. Put your mass into a mixing bowl, cover with a damp towel and place in the refrigerator for 2 hours or up to overnight.


7. Once the mass has been refrigerated, pinch off pieces of the mass and form them with your hands.


8. Once formed, roll them first in bread crumbs, then in egg, and then again in the breadcrumbs.
9. Fry them in Extra Virgin Olive Oil until deep brown.

Buen Provecho!

Potato and Ham Croquettes on Foodista

9 Responses to "Croquetas"
  1. Simply Life says:

    I LOVE croquetas but have always been too intimidated to try and make them on my own. Hopefully your amazing picture and recipe will give me the confidence to start making one of my favorite foods!

  2. Chow and Chatter says:

    will be sure to check it out now my baby is officially a toddler!!!

  3. girlichef says:

    Oh, they sound delicious! I'll have to go check them out :)

  4. Ruth says:

    And what a recipe!! I feel privileged to have it featured on my blog. Your step by step instructions and pictures are Fantastic!!!!

  5. Erica says:

    I love croquetas!!! Great picture.

  6. 5 Star Foodie says:

    These look gorgeous! ON my way to check the guest post!

  7. foodnfit says:

    These sound delicious !

  8. Megan says:

    Croquetas are my faves! I recently got back from studying abroad in Spain and our cleaning woman invited us into her home to teach us to make croquetas. Her recipe relied mostly on stock for the liquid in the batter so it's interesting to see the culinary differences in even such a classic dish as croquetas. Can't wait to try your recipe out, too!

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