Description
Classic Spanish croquettes made without serrano ham, offering a creamy and flavorful bite.
Ingredients
Scale
- 1/4 cup olive oil
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/4 cup finely chopped onion
- Salt to taste
- Black pepper to taste
- Breadcrumbs for coating
- Eggs for coating
- Vegetable oil for frying
Instructions
- Heat olive oil in a pan over medium heat. Add the onion and cook until translucent.
- Stir in the flour and cook for 2-3 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to cook, stirring constantly, until the mixture thickens into a smooth béchamel.
- Season with salt and pepper to taste.
- Remove from heat and let the mixture cool completely in the refrigerator.
- Once cooled, shape the mixture into small croquettes.
- Dip each croquette in beaten egg, then roll in breadcrumbs to coat evenly.
- Heat vegetable oil in a deep pan over medium-high heat.
- Fry the croquettes in batches until golden brown and heated through.
- Drain on paper towels before serving.
Notes
- Ensure the béchamel is thick enough to shape the croquettes.
- Chill the mixture thoroughly for easier handling.
- Fry in batches to avoid crowding the pan and lowering the oil temperature.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 3 croquettes
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: Spanish croquettes, croquetas, vegetarian croquettes, no ham croquettes, Spanish appetizers