Egg croquettes, a classic to recover in times of crisis
Last Updated on
Total: 40 min Diners: 4
What a delicious tapa, starter or main course croquettes are. Neither excessively liquid, nor caked; neither cold, nor hot; thinly breaded but not too much; neither too much filling, nor too little. The secret of the perfect croquette, as everything in life, is the middle ground, where the virtue lies. The achievement of this classic recipe, besides surprising and captivating everyone, is that it manages to transport you to match or remember those egg croquettes that our mothers and grandmothers used to make.
Ingredients
Butter, 90 g Fresh whole milk, 1 liter Flour, 75 g Hard-boiled egg, 5 pc Beaten egg, 2 pc for breading Fine bread crumbs, 150 g approximately, for breading Black pepper Salt Mild olive oil for frying.
Step 1
Cook the eggs for 10 minutes in boiling water and run under cold water. Peel and chop into fine squares.
Step 2
Melt the butter over low heat and while stirring with the whisk, gradually add the flour. This is the key to avoid lumps.
Step 3
Once the roux -flour and butter mixture- is assembled and the flour is lightly toasted, add the hot milk very slowly, stirring constantly.
Step 4
We will have to leave the béchamel sauce over low heat, stirring nonstop with the whisk for 10-20 minutes. Season with salt and pepper and add the chopped hard-boiled eggs.
Step 5
We cover with cling film in contact with the mixture and leave to cool for a minimum of twelve hours in the fridge. The mixture will harden as it cools and it will be easier to roll our croquettes, otherwise it will be impossible.
Step 6
Brown the egg croquettes by coating your hands with oil so that the dough does not stick and dip them first in beaten egg and then in breadcrumbs.
With great care, fry them in plenty of soft olive oil, remove them to an absorbent paper to lose the excess fat. You can also leave them on a large colander to lose the excess oil from frying and thus reduce waste.
Tricks and tips
We recommend that when shaping the croquettes, you grease your hands with a little oil so that the dough does not stick to you. Also, when frying, if you do not have a deep fryer, we advise you to do it in a saucepan because the croquette is completely submerged and fries evenly.
You can fill them with hard-boiled egg or anything you can imagine: ham, chicken, squid, prawns, leeks. The options are endless. In fact, the recipe we propose today is very creamy. If you like them more compact, you can increase the amount of flour.
Also, we recommend you to make a large quantity because you can freeze them and take them out and fry them when you need them without defrosting.
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