Deliziose Crocchette Spagnole: Bocconi Croccanti di Gioia
(Delicious Spanish Croquetas: Crispy Bites of Joy)
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aprile 04, 2025
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Ingredienti
-
2 tablespoons Olio d'oliva
(Use extra virgin for better flavor)
-
1 medium Cipolla
(Tagliato finemente)
-
100 grams Farina 00
(For thickening the mixture)
-
300 ml Latte
(Whole milk is recommended)
-
200 grams Cooked chicken
(Shredded or diced)
-
1/4 teaspoon Noce moscata
(Freshly grated for best flavor)
Sale, to taste
Pepe, to taste
-
150 grams Pangrattato
(Per la panatura)
-
2 large Uova
(Beaten, for binding the breadcrumbs)
(Use extra virgin for better flavor)
(Tagliato finemente)
(For thickening the mixture)
(Whole milk is recommended)
(Shredded or diced)
(Freshly grated for best flavor)
(Per la panatura)
(Beaten, for binding the breadcrumbs)
Nutrizione
- Porzioni: 4
- Dimensione Porzione: 5 croquetas (150g)
- Calories: 250 kcal
- Carbohydrates: 30 g
- Protein: 15 g
- Fat: 10 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 300 mg
- Cholesterol: 70 mg
- Calcium: 100 mg
- Iron: 1.5 mg
Istruzioni
-
1 - Sauté Onion:
In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
-
2 - Make the Roux:
Add flour to the skillet, stirring constantly for about 2-3 minutes until lightly golden.
-
3 - Add Milk:
Gradually whisk in the milk, ensuring there are no lumps, until the mixture thickens.
-
4 - Incorporate Chicken:
Stir in the cooked chicken, nutmeg, salt, and pepper. Mix well and cook for another 2-3 minutes.
-
5 - Cool the Mixture:
Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours or until firm.
-
6 - Shape Croquetas:
Once firm, take small portions and shape them into logs or balls.
-
7 - Coat and Fry:
Dip each croqueta in the beaten eggs, then roll in breadcrumbs. Fry in hot oil until golden brown.
-
8 - Drain and Serve:
Remove from oil, drain on paper towels, and serve hot with your favorite dipping sauce.
In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
Add flour to the skillet, stirring constantly for about 2-3 minutes until lightly golden.
Gradually whisk in the milk, ensuring there are no lumps, until the mixture thickens.
Stir in the cooked chicken, nutmeg, salt, and pepper. Mix well and cook for another 2-3 minutes.
Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours or until firm.
Once firm, take small portions and shape them into logs or balls.
Dip each croqueta in the beaten eggs, then roll in breadcrumbs. Fry in hot oil until golden brown.
Remove from oil, drain on paper towels, and serve hot with your favorite dipping sauce.
Ulteriori informazioni su: Deliziose Crocchette Spagnole: Bocconi Croccanti di Gioia
Croquetas: A Delightful Spanish Treat
Croquetas are a beloved dish in Spanish cuisine, characterized by their creamy filling and crispy exterior. These small bites can be filled with various ingredients, but the classic version is often made with a base of béchamel sauce mixed with shredded chicken or ham. The technique involves creating a roux, adding milk to form a thick paste, and then incorporating your chosen meat. After cooling, they are shaped, breaded, and fried to perfection.
Cultural Significance
Croquetas hold a special place in Spanish culture, often served as a tapa in bars and restaurants, making them a popular choice for sharing among friends and family. Their versatility allows for endless variations, from seafood to vegetarian options, ensuring there's a croqueta for every palate.
Tips & Notes
- Chilling is Key: Ensure you chill the mixture well so that the croquetas hold their shape while frying.
- Frying Temperature: Maintain the oil temperature to prevent them from absorbing too much oil and becoming greasy.
- Serving Suggestions: Serve with aioli or a spicy sauce for an extra kick.
Enjoy your homemade croquetas, a true taste of Spain at your table!
