morsels45

morsels45 said

Croquetas

Crisp outside, molten inside, and they burn your mouth every time.

Croquetas
Photo: Jonathan Pincas from Leon, Spain, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make croquetas

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Jamón, the classic

60 minutes · serves 6 · Medium

What you need

  • 100g butter
  • 120g flour
  • 750ml whole milk
  • 150g serrano ham, chopped fine
  • Nutmeg
  • 2 eggs
  • 200g breadcrumbs
  • Oil for frying

What you do

  1. 1Melt the butter, add the flour and cook it out for 3 full minutes. Then add the milk a splash at a time, beating between each.
  2. 2Keep beating over a low heat for 12 minutes. It has to come away from the sides of the pan in one lump — an under-cooked béchamel will burst in the oil.
  3. 3Ham and nutmeg in, then spread it in a tray and chill at least 4 hours, or overnight.
  4. 4Shape into cylinders, then flour, egg and crumb. Chill again for 30 minutes.
  5. 5Fry at 190C for 2 minutes only. Deep gold outside, molten inside, and they will burn your mouth.

Mushroom

55 minutes · serves 6 · Medium

What you need

  • Béchamel as above
  • 300g mushrooms, chopped fine and fried dry
  • Garlic
  • Eggs and breadcrumbs

What you do

  1. 1Fry the mushrooms until every drop of water has gone and they brown.
  2. 2Fold into the thick béchamel, chill, shape, crumb and fry as above.