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Croquetas

Comunidad de Madrid

Croquetas

Raise your hand if you love croquetas! These small, and crunchy explosions of flavour are piping hot and so delicious. Surprise your guests with spinach and cheese croquetas appetisers they’ll be writing home about.

Serves

about 25

Preparation time

30 minutes, plus about 2 ½ hrs chilling time

Cooking time

20 minutes

Allergens

Ingredients

  • 475ml full cream milk
  • 150ml good quality vegetable stock
  • 75g butter
  • 1 tbsp La Española Mild & Light Olive Oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 125g plain flour
  • Freshly grated nutmeg
  • 150g baby leaf spinach, blanched, squeezed dry and chopped
  • 2 tbsp toasted pine nuts
  • 125g Ibérico cheese, grated
  • 2 large free range eggs, beaten 
  • 125 g dried panko breadcrumbs, made from stale white bread
  • 1 litre La Española Mild & Light Olive Oil, for deep-frying 

Directions

  1. Pour the milk and stock into a pan and bring to the boil. Reduce the heat and keep warm.
  2. Melt the butter with the olive oil in a medium pan and cook the onion and garlic over a low heat for 3-4 minutes until soft. 
  3. Stir in the flour and cook gently for 2-3 minutes, without letting it brown. Gradually beat in the warm, milky stock, beating well between each addition so that the mixture becomes silky smooth. Continue to cook, stirring constantly for 3-4 minutes.
  4. Stir in a little grated nutmeg, the spinach, pine nuts and cheese, then season with salt and a little black pepper.
  5. Transfer to a shallow dish, spread out in an even layer and cover with cling wrap. Chill in the fridge for 2 hours.
  6. Place the beaten eggs and breadcrumbs into 2 separate shallow dishes. Lightly oil your palms and roll about 1½ tbsp of the mixture into a small barrel shape, then repeat to form about 25 croquetas. 
  7. Dip 4-5 croquetas at a time into the beaten egg, then into the breadcrumbs. Place on a plate and chill in the fridge for 30 minutes. 
  8. Pour the olive oil into a deep pan and heat to 190°C (or until a piece of bread turns golden in 30-40 seconds). 
  9. Fry the croquetas in batches for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. 
  10. Enjoy! 
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