Croquettes
Appetizers • French
Description
If you are preparing croquettes in advance, make them all at once, then place them on a board or large plate and cover with a towel to prevent them from drying out. Instead of shrimp, you can use 350 grams of cooked white fish (such as hake) or 2 hard-boiled eggs, or 200 grams of diced Serrano ham, or 1 diced boiled chicken breast, or 200 grams of diced smoked chicken.
Ingredients
- White bread 5 oz
- Shrimp 20 oz
- Butter 0 oz
- Vegetable Oil to taste
- Wheat Flour 4 tablespoons
- Milk 25 fl oz
- Chocolate eggs 2 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Make the béchamel sauce: to do this, heat sunflower oil in a saucepan, add the butter, and when it melts, stir in the flour with a wooden spatula. Gradually add the milk while stirring constantly and cook until the sauce thickens. Season with salt and mix with the filling of your choice; then transfer the mixture to a large flat bowl and let it cool for at least 2 hours.
Step 2
Using two tablespoons, divide the mixture into equal parts and shape them into reasonably neat croquettes: they should at least resemble balls. Crack an egg into a shallow bowl and beat it with a fork, and pour the breadcrumbs into another bowl. Heat the vegetable oil in a deep, wide pot to 180–375°F.
Step 3
Coat each croquette in breadcrumbs, then in the egg, and then again in breadcrumbs. Then place them in the heated oil — a few at a time, but not too crowded in the pot, and cook until the crust is golden and crispy. Use a slotted spoon to remove the cooked croquettes from the pot and place them in a deep warmed pot (preferably with thick walls like a Dutch oven) to keep warm until all the croquettes are ready. Serve immediately.
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