The most decadent Spanish croquettes recipe

Encased in a manchego breadcrumb coating, the Balearic cured sausage lends a rich and defiantly porky flavour to these tapas favourites.

Cooking time: 60 minutes, plus at least two hours setting time

Serves 20

Ingredients:

125g of sobrasada, (weight without skin), at room temperature

60g of unsalted butter

1 small onion, finely chopped

100g of plain flour, divided into two

500ml of whole milk

Parsley, one small handful, finely chopped

2 large eggs

150g of breadcrumbs

25g of manchego cheese, (or other hard cheese), finely grated

1l vegetable oil, for frying

1 tbsp of olive oil

1/2 tsp sea salt, plus extra for sprinkling

Black pepper

Aioli, or mayonnaise, for dipping (optional)

Method:

1) In a medium saucepan, melt the butter with the oil. Add the onion and cook over a low heat until soft, for about 5 minutes. Add half of the flour (75g) and cook out the raw flavour, stirring regularly for 2 minutes.

2) Switch to a whisk and gradually add the milk, whisking regularly until you have a smooth, thick béchamel sauce. Switch back to a wooden spoon or spatula and stir in the sobrasada. Continue to cook until the mixture has the texture of mashed potato and pulls away from the sides of the pan, for 2–3 minutes more.

3) Stir in the parsley, salt and black pepper then transfer to a shallow container and cover with a piece of cling film to prevent a skin forming. Allow to cool to room temperature then chill for a minimum of 2 hours, or overnight.

4) Once the béchamel has chilled, lightly beat the eggs in a shallow bowl. Add add the breadcrumbs and grated cheese to a second bowl, stirring to combine. Line a tray with parchment paper.

5) Dust your hands with some of the remaining flour and scoop out a heaped tablespoon of the firm béchamel. Roll into a ball then dip into the egg followed by the breadcrumbs.

6) Transfer to your prepared tray, then repeat until all the mixture is dipped and rolled, continuing to dust your hands and the balls with flour to prevent sticking. Chill for 20 minutes.

7) Preheat the oil in a deep-fryer or large, deep saucepan until it reaches 175°C. Line a tray with kitchen roll.

8) Fry the balls of mixture in batches of no more than 5 at a time until crisp and golden, about 2 minutes. Remove to the tray using a slotted spoon, sprinkle with a little sea salt then serve immediately with aioli or mayonnaise for dipping, if you like.

Celebrity Cruises, in partnership with Great British Chefs, brings this recipe created by Kate Doran.

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