Best choice croquetas

Enjoy Cuban croquetas de jamon whenever you need a Cuban street food fix!

Croquetas are a staple in Spanish tapas bars and restaurants, and we ate countless numbers of them in Spain. At first bite, I was amazed by the croquetas in Spain, imagining the difficulty that must be involved in creating such a dichotomy of textures. But my husband is much braver than I am in the kitchen and was not intimidated. Once he got the recipe down, he became a croqueta master, filling them with all kinds of things: shrimp, salmon, mushrooms, and even bacon blue cheese. Sound good? All four recipes are included below.

Best choice croquetas

This delicious Spanish sharing food is one of our favourites. Crispy on the outside and super light and creamy on the inside, the croqueta is a staple bar food all across the country. If the word is of French origin, you can imagine that the first croquette was made in France. The dish was born in a time when flour was in abundance and chefs needed a way of using up leftover meats and stews. The croqueta did appear in texts before this date however. Alexandre Dumas mentioned the dish in one of his texts in Nowadays the dish has been adopted by multitude of Spanish chefs who have used the basic recipe as a vehicle for all sorts of flavours in including seafood, vegetables and different cheeses. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Skip to content This delicious Spanish sharing food is one of our favourites. This should take around minutes. Season with salt and pepper.

Add the onion and cook for 2 minutes so it is starting to soften, best choice croquetas. It's like something I'd put on top of a lasagne — and that can't just be down to the nationality of the pig concerned.

Croquetas de Jamon are Spanish ham croquettes. They are breaded fritters that are fried to be crispy on the outside, while nice and creamy on the inside. They are served in Spain as Tapas. They are made by creating a thick bechamel sauce with onions and Serrano ham. The bechamel is cooled and formed into rounded patties, breaded and fried. Croquetas de Jamon are great appetizers. The crunchy exterior gives way to the most delicious, flavorful, creamy center.

Croquetas are a staple in Spanish tapas bars and restaurants, and we ate countless numbers of them in Spain. At first bite, I was amazed by the croquetas in Spain, imagining the difficulty that must be involved in creating such a dichotomy of textures. But my husband is much braver than I am in the kitchen and was not intimidated. Once he got the recipe down, he became a croqueta master, filling them with all kinds of things: shrimp, salmon, mushrooms, and even bacon blue cheese. Sound good? All four recipes are included below. As is typical with such a ubiquitous dish, the creator of the first croquette is debatable, but most credit goes to Chef Auguste Escoffier who wrote down the recipe in His original version used a mashed potato filling.

Best choice croquetas

Unlike the usual croquettes made using potatoes, our croquetas de Jamon recipe contains none. Instead of potatoes, the filling is made using bechamel sauce and Serrano ham. Perfect for a game day or any appetizer party, these tiny, lightly breaded, and fried bechamel croquettes include tasty Spanish cured ham and are relatively easy to make at home. If you live in Spain or ever traveled to Spain, you may have probably heard of croquettes—delicious, tiny fried bites that are often served as appetizers at many events and even house parties. Croquettes first originated in France, where they offered a mashed potato center; however, the recipe underwent a few changes and became croquetas when they traveled down to Spain. Instead of potatoes, Spanish croquetas include a center filling of creamy bechamel sauce and dry-cured ham Jamon.

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At this point you want to start adding 2 cups milk a little at a time while constantly stirring. Notes If you cannot find Serrano ham in your area, you can substitute Prosciutto. These are intense, so we keep them small. Mezze Platter. View More Gut Healthy Recipes. Comment Reblog Subscribe Subscribed. Email Print WhatsApp. Recipes , Spanish Food. I miss my Miami croquetas!!!! And as a Cuban living in Utah with nowhere to buy croquettes I really need to figure these out or I may go broke constantly flying down to Miami to bring them home! I'm so glad you love them as much as we do!

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The shrimp are cooked in this rich stock until they are almost, but not completely cooked through. Buying shrimp with the shells on, and then using the shrimp shells to make a shrimp stock intensifies the flavor of the bechamel sauce in a way that it worth the extra effort. Place the croqueta onto a plate or a piece of wax paper and repeat the process until all of your croquetas are formed and breaded. I miss my Miami croquetas!!!! Check her out at Coro Fine Art. We like these best with a mixture of mushrooms, including cremini and shitake mushrooms, if you can get them. Sharing is caring! If you plan to fry: Heat about 2 inches of oil in a small saucepan over medium heat. Lower the heat slightly and start adding your milk gradually whilst continuously stirring the mixture. Scoop rounded tablespoons of the bechamel and form it into logs or balls. Instructions Melt the butter in a medium saucepan, then stir in the flour. If you have one, it's a great way to save time.