Croquetas (Crocchette) Recipe
Category: Appetizers
Servings: 24 croquetas
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef Broth | 400 ml |
| All-purpose Flour (00) | 250 g |
| Whole Milk | 400 ml |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Onions | 90 g |
| Canned Tuna in Oil | 250 g |
| Extra Virgin Olive Oil | 3 tbsp |
| Eggs | 1 |
| All-purpose Flour (for coating) | To taste |
| Breadcrumbs | To taste |
| Peanut Oil (for frying) | As needed |
| Whole Milk (for batter) | 3 tbsp |
Instructions
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Prepare the Base Mixture: Begin by preparing the base for the croquetas. Peel and finely chop half of the onion. In a large skillet, heat three tablespoons of extra virgin olive oil over low heat. Add the chopped onion and sauté it for about 15 minutes, or until it becomes tender and translucent. If the onion begins to dry out, add a little hot water to prevent it from burning.
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Cook the Tuna: Once the onions have softened, add the drained canned tuna. Stir constantly, allowing the tuna to brown and cook through, about 5 minutes.
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Add the Flour: Sprinkle the flour into the pan and mix it well with the tuna and onions. Gradually add the beef broth one ladle at a time, stirring continuously to avoid lumps. Continue cooking for about 10 minutes, until the mixture thickens and pulls away from the sides of the pan.
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Season and Cool: Season the mixture with salt and black pepper to taste. Once the mixture has thickened, transfer it onto a flat, wide dish and allow it to cool completely.
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Prepare the Breading Station: While the mixture cools, set up a breading station. In one bowl, whisk together the egg and 3 tablespoons of milk. In separate dishes, place flour and breadcrumbs for coating the croquetas.
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Shape the Croquetas: Once the mixture has cooled, take small portions and shape them into 5 cm-long quenelles (small elongated oval shapes). To prevent the mixture from sticking to your hands, use two spoons dipped in oil to shape the croquetas.
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Bread the Croquetas: Dip each croqueta first in the flour, then in the egg mixture, and finally coat it with breadcrumbs. Make sure each croqueta is evenly coated on all sides.
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Fry the Croquetas: Heat peanut oil in a deep pan or fryer. Once the oil is hot (around 180°C or 350°F), fry the croquetas in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes, or until they are golden brown and crisp.
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Drain and Serve: Remove the croquetas from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve warm, and enjoy your crispy, flavorful croquetas!
These croquetas are perfect as a party snack or an appetizer before a meal. Their crispy exterior and soft, savory interior make them a beloved dish for all occasions.
