June 17, 2021 —
Everybody loves a croqueta. However, I know from my own experience that they can be rather intimidating to make, even though the recipe is based on one of the most fundamental of kitchen techniques – a béchamel sauce. Sure, they can be a little fussy to make, but once you taste the amazing result, you will never doubt that they are well worth the effort of making from scratch.
Rick Stein, the television chef, made his version of croquetas on one of his programmes. He mentioned repeatedly that they go well with beer. He’s was right.
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Makes about 30 depending on size
700ml whole milk
1 small can sweetcorn (165g drained)
1 large can tuna chunks in water (150g drained)
2 bay leaves
A few peppercorns
Half a medium onion
Good bunch of parsley stalks
1lt vegetable oil
2 large eggs
Bowl of flour
Couple bowls of panko breadcrumbs
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There is somewhat of a debate regarding the consistency of the inside of a croqueta. Recipes all vary. Certainly, a stiffer mixture is easier to handle and cook, but purists seem to prefer a liquid centre. My ratios make a mixture that is still fluid but has a slight firmness. If you prefer it runny, add more milk or less flour.
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