Croquettes

⏳ Time

3 hours + 2 hours

🥕 Ingredients

🍽️ Servings

Description

If you are preparing croquettes in advance, make them all at once, then place them on a board or large plate and cover with a towel to prevent them from drying out. Instead of shrimp, you can use 350 grams of cooked white fish (such as hake) or 2 hard-boiled eggs, or 200 grams of diced Serrano ham, or 1 diced boiled chicken breast, or 200 grams of diced smoked chicken.

Ingredients

White bread - 6.2 oz
Shrimp - 17.6 oz
Butter - 1.4 oz
Vegetable Oil - to taste
Wheat Flour - 4 tablespoons
Milk - 25 fl oz
Chocolate eggs - 2 pieces
Salt - to taste

Step by Step guide

Step 1

Make the béchamel sauce: to do this, heat sunflower oil in a saucepan, add the butter, and when it melts, stir in the flour with a wooden spatula. Gradually add the milk while stirring constantly and cook until the sauce thickens. Season with salt and mix with the filling of your choice; then transfer the mixture to a large flat bowl and let it cool for at least 2 hours.

Step 2

Using two tablespoons, divide the mixture into equal parts and shape them into reasonably neat croquettes: they should at least resemble balls. Crack an egg into a shallow bowl and beat it with a fork, and pour the breadcrumbs into another bowl. Heat the vegetable oil in a deep, wide pot to 180–374°F.

Step 3

Coat each croquette in breadcrumbs, then in the egg, and then again in breadcrumbs. Then place them in the heated oil — a few at a time, but not too crowded in the pot, and cook until the crust is golden and crispy. Use a slotted spoon to remove the cooked croquettes from the pot and place them in a deep warmed pot (preferably with thick walls like a Dutch oven) to keep warm until all the croquettes are ready. Serve immediately.