Few things, gastronomically speaking, surpass the pleasure of eating a good croquette, and although it is an easy recipe, very easy, the fact of not being able to enjoy it at the moment, of having to plan at least 24 hours in advance that we want croquettes means that many people get lazy or fool themselves into thinking they are too complicated.
Time: 40 minutes + rest
100g unsalted butter
100 g of wheat flour
1 liter of whole milk
200 g of crumbled desalted cod
A splash of extra virgin olive oil
For the batter:
2 eggs size L
In a 24cm tall MARKET saucepan , pour a splash of extra virgin olive oil. Then add the chopped onion and fry. Add the crumbled cod and fry a little. We booked.
In the same saucepan add the butter, when it has melted add the flour and cook for a minimum of 5 minutes. Add the hot milk little by little and stir with a whisk until integrated. We taste and rectify salt. Add black pepper and nutmeg to taste.
Stir the mixture until the dough separates from the walls of the pan. At this moment we incorporate the crumbled cod, we stir to integrate evenly into the dough, we must be patient and not stop stirring, until we get the perfect point of the croquette dough it can take about 25 minutes. When the dough is ready, we transfer it to a tray, cover it with transparent film, let it cool and reserve in the fridge until the next day.
After a day, we shape the croquettes with our hands, pass them through beaten egg and breadcrumbs, and fry them over high heat in plenty of extra virgin olive oil, let drain on kitchen paper to release excess oil.
Photos and recipe by MJ .