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Croquetas

Comunidad de Madrid

Croquetas

Raise your hand if you love croquetas! They are small, crunchy, full of flavour and… delicious! Surprise your guests with a spinach and cheese croquetas tapa.

Serves

about 25

Preparation time

30 minutes, plus about 2 ½ hrs chilling time

Cooking time

20 minutes

Allergens

Ingredients

  • 475 ml whole milk
  • 150 ml good-quality vegetable stock
  • 75 g butter
  • 1 tbsp La Española Light In Colour Olive Oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 125 g plain flour
  • Freshly grated nutmeg
  • 150 g baby leaf spinach, blanched, squeezed dry and chopped
  • 2 tbsp toasted pine nuts
  • 125 g Iberico cheese, grated
  • 2 large free-range eggs, beaten 
  • 125 g dried panko breadcrumbs, made from stale white bread
  • 1 litre La Española Light In Colour Olive Oil, for deep-frying 

Directions

  1. Pour the milk and stock into a pan and bring to the boil. Reduce the heat and keep warm
  2. Melt the butter, with the olive oil in a medium pan and cook the onion and garlic over a low heat for 3-4 minutes until soft. 
  3. Stir in the flour and cook gently for 2-3 minutes, without letting it brown. Gradually beat in the warm, milky stock, beating well between each addition, so the mixture becomes silky smooth. Continue to cook, stirring constantly, for 3-4 minutes to out cook the flour. 
  4. Stir in a little grated nutmeg, the spinach, pine nuts and cheese, then season with salt and a little black pepper.
  5. Transfer to a shallow dish, spread out in an even layer and cover with cling film. Chill in the fridge for 2 hours.
  6. Place the beaten eggs and breadcrumbs into 2 separate shallow dishes. Lightly oil your palms and roll about 1½ tbsp of the mixture into a small barrel shape, then repeat to form about 25 croquetas. 
  7. Dip 4-5 croquetas at a time into the beaten egg, then into the breadcrumbs. Place on a plate and chill in the fridge for 30 minutes. 
  8. Pour the olive oil into a deep pan and heat to 190°C (or until a piece of bread turns golden in 30-40 seconds).  Fry the croquetas in batches for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. 
  9. Serve with the truffle aioli. 

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