If many Spaniards ask us what our favorite tapa is, we are sure that croquettes will be among the first. That blessed recipe initially proposed as a recipe for use that has now become an essential staple in any tapas bar or gastrobar.
We can find them of any product, the most typical and demanded are those of chicken and ham, but without underestimating those of stew, prawns, cod, mushrooms and practically any ingredient that we can imagine.
- 300 g of prawns or king prawns (in shell)
- 1 liter of whole milk
- 1/2 onion
- 90g unsalted butter
- 90 g of wheat flour
- extra virgin olive oil
- 2 eggs
- Wheat flour
- Bread crumbs
- Peel the prawns and separate the meat from the shells.
- In a Add a tablespoon of extra virgin olive oil to the frying pan and add the prawn shells and heads for 5 minutes while flattening the heads.
- we put a high pot and pour 1 liter of milk. Next, add the shells of the prawns that we have fried and let them infuse over medium heat for 10 minutes.
- We cut the prawns into pieces of the size that we want the chunks, we sauté in a skillet with a tablespoon of extra virgin olive oil for 1 minute, remove from heat and reserve on a plate to prevent further cooking.
- In a high saucepan add 90 g of unsalted butter. As soon as it starts to melt, add the finely chopped onion. We put the fire at medium strength and let the onion fry until it is transparent, we have not let it brown.
- Next, add 90 g of wheat flour and fry for 5 minutes until it begins to take on a light golden colour.
- Pour half of the milk that will be hot over the roux and stir non-stop. Pouring the hot milk will prevent lumps from forming.
- Then we add the rest of the milk and let it cook over medium heat while we do not stop stirring. We have to cook until the bechamel comes off the walls about 15 minutes approx. We added the prawns that we had reserved.
- Pour the dough into a large glass bowl or baking tray, cover with cling film and prick. Let stand until cool and then store in the fridge.
- To make the croquettes, we will take portions of dough with the help of a fork, we will shape them with our hands and pass through wheat flour, beaten egg and breadcrumbs. It is important that it is in this order.
- Once the croquettes are coated, we can choose to cook them or freeze them.
- If we cook them we have to put a cooking pot either tall saucepan not very big with plenty of extra virgin olive oil.
- And when it is very hot (180ºC) we will add several croquettes, it is advisable not to add too many so that the temperature does not drop suddenly and the croquettes break, also the croquette must float in the oil so that it does not absorb so much oil, for that reason the importance of the container being tall.
Recipe and photography by MJ