Mediterranean cuisine

Medium

Spanish Croquettes With Three Flavors

Name: Spanish Croquettes With Three Flavors
Prep time: 2 hr 30 min
Cook time: 1 hr 30 min
Total time: 4 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 ea. Medium Sized Potatoes Peeled And Chopped; 1 tsp. Salt; ㅤ ㅤ Water; Béchamel sauce; 6 tbsp. Unsalted butter, cut into cubes; 1/2 cup All-purpose flour, sifted; 1 cup Half & half, at room temperature (important!); 1 cup Milk; 1 tsp. Salt; 1 tsp. Pepper; Ham; 1 tbsp. Olive oil; 1 ea. Shallot, thinly sliced; 23 sprig Thyme leaves; 1/8 tsp. Pepper; 1/2 cup Sweet ham, small dice; Chorizo; 1 tbsp. 0live oil; 4 ea. Garlic, sliced; 2 sprigs Oregano- leaves; 1/8 tsp. Pepper; 1/2 cup Chorizo Spanish, small diced; 1/4 ea. Orange juice add in to chorozo; Shrimp; 1 tbsp. Oil; 2 spring Parsley, chopped; 4 ea. Garlic, sliced; 1/4 tsp. Pepper; 1/2 ea. Lemon juice; 1 cup Shrimp

Spanish-inspired croquettes made with equal parts Béchamel and mashed potatoes. Here I give you three varieties of flavors that are simple to prepare and wonderful and delicious to share. That is why the Spanish croquette is so popular as a tapas dish and there is nothing better than the homemade ones, light golden crisp on the outside and packed with flavors that compliment the silky Béchamel sauce on the inside. You can go meat, Fish, vegetarian or pure plant-based on this one!

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 2 hr 30 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 4 hr

4 SERVING

Ingredients:

4 ea. Medium Sized Potatoes Peeled And Chopped
1 tsp. Salt
ㅤ ㅤ Water
Béchamel sauce
6 tbsp. Unsalted butter, cut into cubes
1/2 cup All-purpose flour, sifted
1 cup Half & half, at room temperature (important!)
1 cup Milk
1 tsp. Salt
1 tsp. Pepper
Ham
1 tbsp. Olive oil
1 ea. Shallot, thinly sliced
23 sprig Thyme leaves
1/8 tsp. Pepper
1/2 cup Sweet ham, small dice
Chorizo
1 tbsp. 0live oil
4 ea. Garlic, sliced
2 sprigs Oregano- leaves
1/8 tsp. Pepper
1/2 cup Chorizo Spanish, small diced
1/4 ea. Orange juice add in to chorozo
Shrimp
1 tbsp. Oil
2 spring Parsley, chopped
4 ea. Garlic, sliced
1/4 tsp. Pepper
1/2 ea. Lemon juice
1 cup Shrimp
Crispy Coating
3 large Egg
1/4 cup Water
1 tsp. Salt
1 tsp. Pepper
1 cup Breadcrumbs

Directions:

Step 1

Peel and cut the potatoes. Boil in salted water for approx 20 minutes or until fork-tender. drain and mash the potatoes.

Step 2

Béchamel sauce: In a heavy-based pot melt the butter, add the flour cook together this will form a rough cook for approx. 1 minute to cook out the floweriness. Gradually add in the half and half and the milk stirring regularly until you have incorporated all the liquid and the sauce produces a nice thick gloss. This process will take up to 15 minutes, A rich silky sauce that has no flour taste will result, season with salt and pepper, take off the heat. Cover the sauce to prevent skin from forming and set aside.

Step 3

Prepare the base for the three fillings: In a skillet add the oil shallots ham and thyme saute together for a few minutes add some pepper, set aside. Add the olive oil, garlic, oregano, pepper, and chorizo saute for a few minutes, squeeze some orange juice then set aside. Add some oil, garlic, parsley, and the raw shrimp pieces saute for a few minutes squeeze some lemon juice and add the rosemary. Set aside.

Step 4

Combine the mashed potatoes with the bechamel and divide the mixture between three bowls.

Step 5

Fold each filling into the bechamel mix and chill them for several hours or overnight. Note: you can spread the mix onto a lined baking sheet to reduce the cooling period.

Step 6

Form each filling into thin logs the size of a thumb, by hand or pipe the mixture from a piping bag with a wide hole in the end. Gently roll the pieces in a little crumb mix alternatively you can use floured hands then dip in the egg wash then completely cover with the bread crumbs, set aside.

Step 7

Preheat the oil to around 350°F / 180°C.

Step 8

Deep fry the croquettes in batches do not overcrowd the pot/fryer, cook until each one resembles a light golden and crispy texture, allow to drain excess oil on kitchen paper before you serve.

Step 9

Garnish with orange and lemon wedges and fresh herbs

Step 10

Enjoy!