Spanish Croquetas
Spanish Croquetas is an European recipe that serves 3. One portion of this dish contains about 34g of protein, 66g of fat, and a total of 801 calories. For $2.06 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up beef, whole milk, sea salt, and a few other things to make it today. 43 people have tried and liked this recipe. It works well as a main course. It is brought to you by Simple Bites. From preparation to the plate, this recipe takes roughly 3 hours and 8 minutes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is good. Croquetas de Jamon (Spanish Ham Croquettes), Croquetas de pollo, and Manchego and Ham Croquetas are very similar to this recipe.
Servings: 3
Ingredients:
2 cup shredded beef, chicken, or cod
bread crumbs
1/4 cup butter
2 x farm fresh eggs, beaten
extra virgin olive oil (sub coconut oil or farm fresh pork lard)
1 pinch ground nutmeg
1/2 cup finely diced onion
1 tsp sea salt
2 heaping Tbsps whole wheat flour (or unbleached white)
1-1 1/2 cup whole milk
Equipment:
frying pan
bowl
baking sheet
Cooking instruction summary:
In a cast iron or heavy bottom pan heat 1/4 cup butter. Add the onion and saute until translucent, about five minutes.Add 2 heaping tablespoons of whole wheat flour constantly stirring until browned.Add 1/2 - 3/4 cup whole milk and stir continuously until the sauce has thickened and reduced.Add another 1/2 - 3/4 cup of whole milk, a pinch of ground nutmeg and 1 tsp sea salt. Continue to stir and add 2 cups of your shredded meat or fish. You are making a thick bchamel sauce which simply means milk thickened with flour and butter. It should be thick enough that the sauce easily pulls away from the bottom of the pan. This is very important as we are going to be molding the bechamel sauce to make our croquetas.Once the mixture has thickened, place in a bowl and refrigerate for at least 3 hours or preferably overnight.After the mixture has rested and cooled roll a cylinder shape with your hands. Tip: if the mixture is sticking to your hands, dampen them with water.Roll the cylinder in in the eggs then in the breadcrumbs. Set aside and repeat with the remaining mixture. At this point you can freeze the croquetas on a cookie sheet or baking stone and fry them later.Fry the croquetas in extra virgin olive oil until browned on all sides. About 2 to 3 minutes per side.
Step by step:
1. In a cast iron or heavy bottom pan heat 1/4 cup butter.
2. Add the onion and saute until translucent, about five minutes.
3. Add 2 heaping tablespoons of whole wheat flour constantly stirring until browned.
4. Add 1/2 - 3/4 cup whole milk and stir continuously until the sauce has thickened and reduced.
5. Add another 1/2 - 3/4 cup of whole milk, a pinch of ground nutmeg and 1 tsp sea salt. Continue to stir and add 2 cups of your shredded meat or fish. You are making a thick bchamel sauce which simply means milk thickened with flour and butter. It should be thick enough that the sauce easily pulls away from the bottom of the pan. This is very important as we are going to be molding the bechamel sauce to make our croquetas.Once the mixture has thickened, place in a bowl and refrigerate for at least 3 hours or preferably overnight.After the mixture has rested and cooled roll a cylinder shape with your hands. Tip: if the mixture is sticking to your hands, dampen them with water.
6. Roll the cylinder in in the eggs then in the breadcrumbs. Set aside and repeat with the remaining mixture. At this point you can freeze the croquetas on a cookie sheet or baking stone and fry them later.Fry the croquetas in extra virgin olive oil until browned on all sides. About 2 to 3 minutes per side.
Nutrition Information:
covered percent of daily need
