croquetas

These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or appetizer!

Spanish Spinach Croquettes

(7 oz) frozen spinach

¾ cups (650 ml) unsweetened plant-based milk, divided

(120 ml) vegetable stock

olive oil

onion,

garlic, minced

(75 grams) flour

salt

Pepper,

bread crumbs

Oil,

Boil the spinach according to the package directions....

Boil the spinach according to the package directions. Refresh under cold water and drain. Squeeze as much water out of them as you can. Set aside.

Combine 400 ml (13 fl oz) of the...

Combine 400 ml (13 fl oz) of the plant milk with the stock in a small pot and heat it gently over low heat.

Heat a large pan over medium heat and...

Heat a large pan over medium heat and add the olive oil and onions. When they are soft, add the garlic. Once soft, sift the flour into the pan. Mix well. Fry, stirring from time to time, for a couple of minutes to remove the taste of raw flour. Once the mixture begins to turn light brown, add a ladle of the milk-stock mixture. Stir well until incorporated then add another ladleful. Continue this way until you have a smooth, creamy sauce.

Add the spinach, salt and pepper. Transfer to...

Add the spinach, salt and pepper. Transfer to a dish and allow to cool to room temperature. Cover with plastic wrap, pressing the wrap onto the top of the filling and put it in the fridge for at least a couple of hours or overnight.

Put the remaining 250 ml of plant milk...

Put the remaining 250 ml of plant milk in one bowl and the breadcrumbs in another. Take about a teaspoon of the filling and use your hands to roll it into a small log shape. Dredge it in the breadcrumbs, then into the plant milk, then again into the breadcrumbs.

Heat oil for frying in a small pan....

Heat oil for frying in a small pan. Fry the croquettes in batches of 5 or 6 until golden brown on all sides. Remove to a paper towel-lined plate. Allow to cool slightly then serve.

https://mediavine-res.cloudinary.com/video/upload/qupsccbaj6sdnjqio3ul.mp4

Croquetas are a popular Spanish-style appetizer with a rich, ultra-creamy filling studded with pieces of salty ham that spill out when you bite into the delicate, shatteringly crisp breadcrumb coating.

Croquetas Recipe

milk

onion

cured Spanish ham, preferably Serrano

unsalted butter

all-purpose flour

nutmeg

vegetable oil,

Let 1 1/2 cups whole milk sit at room temperature about 30 minutes. Meanwhile, finely dice 1/2 small yellow onion. Finely dice 4 ounces ham.

Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until just softened, about 3 minutes. Add 1/2 cup all-purpose flour and cook, stirring constantly, about 2 minutes. While stirring constantly, very slowly pour in the milk. Add 1 teaspoon kosher salt and a pinch ground nutmeg, and stir until smooth. Add the ham and cook, stirring constantly, until the dough thickens and dries out slightly, about 2 minutes.

Transfer the dough to a bowl. Let cool for 30 minutes. Cover and refrigerate until chilled, at least 2 hours, preferably overnight. 

Place 1 cup plain, fine bread crumbs in a shallow dish. Lightly whisk 1 large egg in a second shallow dish.

Line a large plate or rimmed baking sheet with parchment paper. Scoop 2 tablespoons dough and roll to form a 2-inch log. Place on the prepared plate or baking sheet and repeat with the remaining dough. 

Working with 1 log at a time, dip in the beaten egg until coated and let any excess drip off. Dredge in the bread crumbs, gently pressing them in to adhere. Return to the plate and repeat with the remainder of the logs. Feeze at least 15 minutes. Meanwhile, heat the oil.

Heat 1/2-inch vegetable oil (about 3 cups) in a Dutch oven or other heavy-bottom pot over medium heat to 375ºF. Line a large plate with paper towels.

Frying in batches of 6, add the croquetas to the oil and fry, flipping halfway through, until golden-brown all over, 2 to 4 minutes total. Using a slotted spoon, transfer the croquetas to the plate to drain. Serve immediately. 

Te explicamos paso a paso, de manera sencilla, cómo hacer la receta de korokke o croquetas de patata japonesas. Tiempo de elaboración, ingredientes,

Korokke: receta de las irresistibles croquetas de patata japonesas

3count Patata

1count Cebolla

Carne picada

Harina de trigo

2count Huevo

Panko

Aceite de girasol

Pimienta negra molida

<p>Croquetas de atún con salsa de chipotle hechas con CARNATION® CLAVEL®</p>

Croquetas de atún con salsa de chipotle

Lata Leche Evaporada CARNATION® CLAVEL®

Taza Agua

Cucharadas Mantequilla

Cucharada *Consomé de pollo en polvo

Paquete Hojuelas de Papa Deshidratada para Preparar Puré MAGGI®

Lata Atún Dolores® en Agua

Taza Harina

Piezas Huevo

Taza Pan molido

Cucharada *Fécula de maíz

Pieza Chile chipotle seco

Cubo Concentrado de Tomate con Pollo CONSOMATE®

Calienta ½ lata de Leche Evaporada CARNATION® CLAVEL® con el agua&#44; la mantequilla y el consomé de pollo&#44; al primer hervor añade las hojuelas de papa; mezcla perfectamente y deja reposar por 3 minutos. Incorpora el atún y forma las croquetas&#44; pásalas por la harina&#44; el huevo y el pan.

Calentar

Calienta el aceite y fríe las croquetas hasta que doren ligeramente; escúrrelas sobre papel absorbente para retirar el exceso de grasa.

Para la salsa&#44; licúa ½ lata de Leche Evaporada CARNATION® CLAVEL® con el agua&#44; la fécula de maíz&#44; el chile chipotle y el Concentrado de Tomate con Pollo CONSOMATE®. Calienta hasta que espese ligeramente&#44; moviendo para evitar que se pegue. Sirve las croquetas acompañadas con la salsa.

Servir

Receta de croquetas de queso roquefort. Con fotos paso a paso de elaboración y presentación. Trucos para hacer bechamel sin grumos. Receta de aperitivo

Receta de croquetas de queso Roquefort o Cabrales

Mantequilla

Leche

Queso Roquefort

2count Huevos

Pan rallado

This classic Spanish chorizo and potato croquettes recipe for croquetas de patata y chorizo makes a delectable snack with a light crunchy exterior encasing fluffy chorizo-flavoured mash potatoes. They’re a popular tapas bar snack in Spain and are so popular some bars even specialise in croquettes offering a diverse array of fillings.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

chorizo sausage

500 g mashed potato (cold, made without butter or milk)

tbsp parmesan cheese (grated)

egg (beaten)

plain flour

tsp smoked paprika

tsp chilli powder

Sea salt (fine,

black pepper (ground,

g plain flour

eggs (beaten)

100 g dried panko breadcrumbs

Vegetable oil

If using fresh chorizo, peel and chop into small pieces. Cook in a non-stick pan over low heat. If using hard chorizo, just peel the skin off and dice into small pieces.

Mix the parmesan, egg, flour, paprika powder, chilli powder, salt and pepper into the mashed potato until well combined and then fold in the chorizo.

Line up a flat plate, two bowls and a sheet pan lined with oven paper for the coated croquettes: transfer the flour to the first plate; whisk the egg in the second bowl; and the breadcrumbs in the third dish.

Divide the mash mix into 35 gram portions and roll each into a sausage shape as you make each croquette.

Roll the croquette in the flour ensuring it’s completely covered in flour.

Dip the croquette into the egg wash. Pull out and let drip.

Roll the croquette into the panko breadcrumb mix, pushing gently to ensure its completely covered in crumbs.

Move the croquette to the sheet pan, then repeat with the other croquettes.

When you are finished with all the croquettes, place the sheet pan in the fridge for at least half an hour to firm up and dry the croquettes slightly.

When ready to deep-fry, half-fill a deep saucepan with the oil and heat to 180°C (350°F) before placing a few croquettes gently into the oil.

It should take around 3 minutes go get them golden brown.

Place on another sheet pan lined with paper towels until all croquettes are cooked.

Serve with aioli.

¿Croquetas saludables?, ¿sin bechamel y cocinadas al horno? Sí, así son las croquetas de boniato que te proponemos en esta receta; cremosas, saludables y con un toque dulce que te sorprenderá.

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Top 7 croquetas recipes from across the web

The most viewed croquetas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish Spinach Croquettes

Croquetas Recipe

Korokke: receta de las irresistible...

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Receta de croquetas de queso Roquef...

Spanish Chorizo and Potato Croquett...

Croquetas de boniato al horno

The most viewed croquetas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine