Genuine Spanish croquetas
are filled with a creamy béchamel mixture and fried to a crisp outer shell and
they are delicious!
4 heaped tablespoons plain
Pinch white pepper
50g hard cheese (cheddar or
machego are good options)
½ cup green olives,
de-stoned, chopped roughly
1 egg, beaten
Extra flour for coating
3/4 cup dried breadcrumbs
In a pot, melt the butter on
a low heat,add the flour and stir to
form a paste. Allow to cook for 2-3 minutes, then slowly add the milk, stirring
or whisking until there are no lumps.Increase the heat slightly and stir until the sauce is a thickened and
the flour has completely cooked – you shouldn’t be able to detect any flour
when you taste it.
Add the pepper, cheese and
olives and stir to combine. Taste to make sure it has enough seasoning. Pour
into a bowl, cover the surface with plastic wrap to prevent a skin forming and
allow to cool completely.
Set up three plates, one
with a beaten egg, one with flour and one with breadcrumbs.
Begin to shape the croquetas
by rolling tablespoonfuls of the cooled béchamel into small sausage shapes.
Roll each one in flour, then egg, then in the breadcrumbs and set aside.
Fill a medium sized pot with
enough cooking oil to come halfway up the pot and turn it to medium heat. Focus
and do not leave the pot for a minute!
Once hot enough (small
currants will form on the bottom of the pot but it will not reach smoking
point), begin to cook the croquetas 3-5 at a time by lowering them into the oil
with a slotted spoon. If your oil is not hot enough they will sink and melt, instead
of floating and frying, so trial one first.
Fry in batches until each is
golden brown all over (turn them if you need to but they often do it
themselves). Remove and drain on paper towels and serve immediately.