There are many —and it is not a way of speaking— the croquette recipes that we have made in WTP, confessable vice that we love to solve an appetizer, a snack or to get warm as a second course.
Curiously, we had never made them as a stew, although we have made stew croquettes, cod croquettes, chicken croquettes, ham croquettes, prawn croquettes, cheese croquettes, mushroom croquettes… Come on, as many croquette recipes as options with prawns, the famous Bubba from the movie prepared Forrest Gump.
Logically, the preparation has no science beyond making a good Andalusian stew beforehand, with its blood sausage, its chicken, its rib and its vegetables, in addition to a touch of mint, essential for this type of broths.
With these wickers it is impossible to fail with the croquettes, which need a classic and canonical bechamel sauce that no mystery eitherand with which we propose to make the most of a Sunday of rigging.
The first step is to make a bechamel (if we already have the stew made) with the roux over low heat with the flour and butter and cook for five minutes over low heat, stirring constantly.
At the same time, in another saucepan, we heat the milk with the spices and when the flour is cooked, return the milk to the roux and stir with a rod until it boils and thicken over medium high heat.
We introduce the rest of ingredients finely chopped and cook over low heat for 20 minutes, stirring every five minutes. Taste the dough, season with salt and remove to a buttered dish.
We film to skin, leaving no distance between the dough and the plastic, and chill for 24 hours in the fridge. The next day, we form the croquettes by passing them through flour, egg and breadcrumbs and reserve them for 30 minutes in the fridge before frying them.
After that time we warm up plenty of olive oil at 180 ºC in a deep frying pan and fry the croquettes in batches of two or three minutes until golden brown and serve hot.
Bosq Global Croquette Maker, Random Color, 1 utensil
With what to accompany the stew croquettes
The key to any good croquette is in the balance between bechamel and filling, so let’s not skimp on the meats. They work as an appetizer or as a second course, so you can accompany them with a salad or with the soup from the stew itself.
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