Croquetas
Saucepan
Sauté Pan
Soupspoon
9-inch pie plate
Dutch oven
1.
Warm the olive oil in a saucepan over medium heat. Once it’s shimmering, sprinkle in the flour and stir constantly for about three minutes to cook off that raw flour taste. Slowly pour in the milk, whisking the whole time to avoid lumps. Next, add the stock in the same slow, steady stream, continuing to stir until everything is smoothly combined. The mixture will thicken as it comes together. Stir in the paprika, cayenne, salt, and pepper. Let the sauce barely bubble over low heat for about 20 minutes, giving it time to smooth out and reduce slightly.
2.
Stir in the filling of your choice and give it a taste. Adjust the seasoning if needed. Pour the mixture into a 9-inch pie pan, and use a silicone spatula to smooth it out, making sure it’s an even thickness all the way across. Cover with plastic wrap, pressing into the mixture, and refrigerate for at least three hours, or until you’re ready to fry.
3.
In one mixing bowl, whisk together the eggs and whole milk until smooth. In another bowl, pour out the breadcrumbs, setting aside for coating.
4.
Lightly dust your hands and work surface with flour. Using a soup spoon, scoop out about 1 to 1 ½ tablespoons of the chilled mixture. Roll it between your palms to shape it into a small, half-cigar shape. Repeat with the rest of the mixture until you’ve used it all.
5.
Dip each croqueta into the egg wash, making sure it’s fully coated, then roll it in the breadcrumbs. Place the coated croquetas on a sheet pan as you go, ready for frying.
6.
Heat the oil in a Dutch oven or heavy pot over medium-high heat. While it heats, line a sheet pan with paper towels. Fry the croquetas in batches for about two minutes, turning them with tongs or a spider until they’re golden brown all over. Transfer them to the paper towel-lined pan to drain and rest.
7.
Finish with a sprinkle of sea salt and fresh parsley. Serve warm, ideally with a crisp Chardonnay or a chilled Rosé.
Ingredients
Base Ingredients for Spanish béchamel:
- ½ cup olive oil
- ¾ cup all-purpose flour
- 1 ½ cups milk
- ½ cup chicken broth
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Fillings of Choice:
- ¾ cup flaked cooked crab, cooked and chopped shrimp, finely minced Spanish ham, or shredded chicken
- Optional: 1 teaspoon to 1 tablespoon of chopped oregano
Coating:
- Flour to dust your work surface and coat your hands
- 2 large eggs
- 1 tablespoon whole milk
- 1 cup fine breadcrumbs
Frying:
- 3 to 4 cups olive oil
Finishing:
- Maldon sea salt
- Chopped parsley
Cook's Notes
Occasionally, I like to pair wines with a snack rather than an entire course. I have been playing with making croquetas and croquettes, the former hailing from sun-soaked España, the latter being the serious French cousin, sometimes with the whiff of pretense.
I love them both: today, I’ll share my version of croquetas.
To make the béchamel, I use olive oil instead of butter and swap out nutmeg and clove, favoring paprika and cayenne.
These lightly breaded fritters are fried and served snack-like. They are a popular tapa in Spain and work well with the acidity and sunny disposition of our Rosé.