This post is also available in: Español (Spanish)
Croquetas! the Spanish croquette is one of Spain’s most iconic tapas. You will find croquettes in just about every bar or restaurant in Spain. Nothing better than a Tapa of croquetas with a beer…mmm!
For those who have never tried or seem a croquette before, the croquetas are yummy little bites filled with a creamy bechamel sauce which is the main base of the croquette. There is an immense variety of fillings added to the bechamel which is what makes every croquette recipe unique. For example, in this particular recipe, I made Cod Croquettes, but I can assure you that you will see me posting many other variations in the future. Some of the most popular versions are made of Ham, Chicken, Spinach, and Cod, but I have tried many other versions….too many to list them here. Some of you may be reading this post, and thinking….what in the world is a “bechamel”? I will tell you that bechamel is a sauce made of butter, and flour which is also known as a “Roux”, and then mixed with milk.
I have made croquettes all my life, and I have always made my bechamel in a frying pan, but I personally make my croquettes now with my Thermomix cooking robot, I have been cooking it with TMX for a few years now, and once you try that amazing creamy texture, you’ll never go back to the traditional cooking method. In my opinion, there is nothing better than the Thermomix to make croquettes. The silky creamy texture is superb, and it can’t be compared to anything I have tried before. Once again, I’m not selling you anything here, I’m talking about my own personal experience with this amazing kitchen robot. I know it is pricey, but I have been using it for the past 12 years, and all I can tell you from my personal experience is that the TMX is worth every penny. For those of you not familiar with this great cooking gadget, here is a link where you can find additional information about the Thermomix . I REPEAT, I don’t earn any money from this cooking robot suggestion. This is just that…..a suggestion/advice.
I truly hope that you enjoy this amazing Tapa-Let’s cook!
AuthorPapeoByPepiCategorySalty Recipes, Tapas
Cut the onion in quarters, and add it to the TMX bowl
*Program the TMX: 8 Seconds/Speed 5
Set aside.
Cut the cod in small pieces, and add it to the TMX bowl
*Program TMX: 10 Seconds/Speed 4
Add milk and heavy cream
*TMX: 15 minutes/Temperature 90/Spoon speed
Set aside.
Without washing the TMX bowl, add the butter, and the olive oil
*TMX: Time 2 minutes/Temperature Varoma/Speed spoon
Add the reserved onion, and cook:
*TMX: 10 minutes/Temperature 100/Speed spoon.
Add flour
*TMX: Time: 4minutes/Temperature 100/Speed 1
Add the milk and heavy cream that we have previously reserved
add ground nutmeg and pepper to desired taste. (You can also add chopped parsley-optional)
*TMX: Time: 8minutes/Temperature 90/Speed 4
Transfer the mixture to a large tray, and spread about 1.5 cm thick, and let cool.
Once the mixture is cold (room temperature), add a little bit of nutmeg over the top. Cover with film, and store it in the refrigerator until cold.
Prepare a bowl with the beaten eggs, and another bowl with the bread crumbs.
With a sharp knife, divide the croquettes dough in equal portions, with each portion, try to form a cylinder (see pictures for guidance)
Dip each cylinder in the beaten eggs, and cover them with bread crumbs, and once the croquettes are fully covered with bread crumbs, transfer the croquettes to a plate. Repeat this process with the rest of the croquettes dough.
In a medium size frying pan, hit the vegetable oil, and we will fry 3-4 croquettes at a time until they acquire a golden color.
Transfer the croquettes to a plate, and serve them immediately.
Ingredients
Directions
Cut the onion in quarters, and add it to the TMX bowl
*Program the TMX: 8 Seconds/Speed 5
Set aside.
Cut the cod in small pieces, and add it to the TMX bowl
*Program TMX: 10 Seconds/Speed 4
Add milk and heavy cream
*TMX: 15 minutes/Temperature 90/Spoon speed
Set aside.
Without washing the TMX bowl, add the butter, and the olive oil
*TMX: Time 2 minutes/Temperature Varoma/Speed spoon
Add the reserved onion, and cook:
*TMX: 10 minutes/Temperature 100/Speed spoon.
Add flour
*TMX: Time: 4minutes/Temperature 100/Speed 1
Add the milk and heavy cream that we have previously reserved
add ground nutmeg and pepper to desired taste. (You can also add chopped parsley-optional)
*TMX: Time: 8minutes/Temperature 90/Speed 4
Transfer the mixture to a large tray, and spread about 1.5 cm thick, and let cool.
Once the mixture is cold (room temperature), add a little bit of nutmeg over the top. Cover with film, and store it in the refrigerator until cold.
Prepare a bowl with the beaten eggs, and another bowl with the bread crumbs.
With a sharp knife, divide the croquettes dough in equal portions, with each portion, try to form a cylinder (see pictures for guidance)
Dip each cylinder in the beaten eggs, and cover them with bread crumbs, and once the croquettes are fully covered with bread crumbs, transfer the croquettes to a plate. Repeat this process with the rest of the croquettes dough.
In a medium size frying pan, hit the vegetable oil, and we will fry 3-4 croquettes at a time until they acquire a golden color.
Transfer the croquettes to a plate, and serve them immediately.
