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Try this Croquetas recipe, or contribute your own.
- Carbohydrate 327.603097475809 g
- Cholesterol 2115 mg
- Fat 140.020152499689 g
- Fiber 20.7997000411534 g
- Protein 121.123309996725 g
- Saturated Fat 28.3284799999509 g
- Serving Size 1 1 Serving (2160g)
- Sodium 3633.12399999937 mg
- Sugar 306.803397434656 g
- Trans Fat 14.858634999897 g
- Calories 3068 calories
Step-by-step
- Heat the oil or butter and saute the onions til transparent. Do not let them brown.
- Stir in the flour and let it cook briefly, then whisk in milk.
- Cook, stirring constantly until this sauce thickens.
- Season it with nutmeg, salt and pepper.
- Stir in the cooked and chopped filling -- any choice of meat, fish or vegetables can be used as long as they are well drained of all liquid.
- Spread this mixture in a dish and refrigerate it until solid.
- Place the beaten eggs in a dish, the breadcrumbs in another.
- With moistened hands, form the croquette mixture into balls, cylinders or cones.
- Dip each croquette first in breadcrumbs (or flour), then in beaten egg, then again in breadcrumbs, taking care that they are well covered.
- Allow to dry in a cool place for 30 minutes.
- Heat oil in deep fryer and fry the croquettes, a few at a time, until golden -- about 3 minutes.
Working within the structural limits of a thick roux-bound filling requires careful heat management, specifically starting with minced onions cooked only until translucent without browning to avoid introducing bitter caramelized notes into the delicate dairy base. Flour added to the melted fat undergoes gelatinization when cooked briefly, coating the starch granules in oil before milk is whisked in to prevent lump formation.
Stirring this thick white sauce continuously encourages the starch molecules to absorb liquid and swell, creating a cohesive paste capable of suspending four hundred grams of finely chopped filling once cooled. Grated nutmeg provides aromatic depth through volatile essential oils that dissolve efficiently into the lipid-rich bechamel mixture during the initial stovetop reduction phase.
Spreading and chilling the dough until completely solid transforms the soft mixture into a workable medium, relying on temperature reduction to firm the fats and starches for easier manual shaping. Moistening hands prevents sticking while rolling cylinders or cones, which are subsequently dredged, dipped in beaten eggs, and coated in fine bread crumbs to establish a protective moisture barrier.
Allowing the formed pieces to dry for thirty minutes stabilizes the outer coating before frying, minimizing oil absorption and preventing structural blowouts during high-heat immersion. Submerging them in hot oil for precisely three minutes cooks the exterior to a golden crisp while sealing the interior without requiring a dedicated deep fryer.
