‘A croquette hides within it the warmth of home cooking and the crunch of a happy memory.’
Step by step
Preparation of the dough
- Melt the butter in a saucepan over medium heat.
- Add the flour and stir constantly until it turns a light golden brown colour.
- Add the filling of your choice (ham or cheese) and stir well to combine.
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- At the same time, boil the milk in a saucepan. Once it comes to the boil, pour in the previous mixture little by little, whisking with a whisk to prevent lumps from forming.
- Cook over medium heat for 10 to 15 minutes until the dough thickens and comes away slightly from the sides. Season to taste and add a pinch of nutmeg.
- Place the dough in a bowl, cover with cling film touching the surface to prevent a crust from forming, and leave to rest in the fridge for 24 hours.
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Shaping and breading
- After resting, knead the dough until it is uniform and place it in a croquette machine or shape it with your hands. Sprinkle the machine with flour to prevent the dough from sticking.
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- Shape the croquettes and place them on a floured surface.
- Dip them first in flour, then in beaten egg, and finally in breadcrumbs.
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Frying
- Fry the croquettes in plenty of hot olive oil (180–200 °C) until golden brown.
- Drain them on absorbent paper to remove excess oil. Ready to enjoy!
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‘One bite is enough to understand that simple can also be sublime.’
