Potato croquettes with romesco sauce
Miriam, author of The Winter Guest , brings us the recipe for potato croquettes that you will enjoy both in a snack and as an accompaniment to any lunch or dinner. The recipe is one of the easiest to prepare, it is only a matter of keeping in mind a few recommendations so that they are perfect, you will see!
These potato croquettes are one of those snacks that everyone likes. They couldn't be simpler: the dough is actually mashed potatoes, which we enrich with beaten egg to make them firmer when frying and that we can also fill with the chunks that we like the most or even season with colorful spices, such as paprika or curry.
To make the mashed potatoes, I prefer to steam the potatoes, because not only do they not absorb water or leave their own substance in the cooking broth, but they remain firmer and therefore we save heating the mashed potatoes over the fire to dry them slightly and make them manageable.
To form these croquettes to perfection we use a croquette maker , which not only leaves the croquettes with a smooth skin like a baby's butt, but also forms the cylinders of dough in a jiffy and then we just have to cut them into croquette portions. Let's go with them.
Millecroquettes croquette holder , Birrateque beer glasses by Luigi Bormioli , Emile Henry ceramic ramekin and Triana glass plate by Mediterránea .
Ingredients (for about 25-30 croquettes)
- 1Kg of glutinous potatoes
- 40g of butter
- 1 egg for the dough
- Salt and pepper to taste
- Fine breadcrumbs for coating
- 2 additional beaten eggs for topping
- olive oil for frying
- Peel the potatoes and put them in a steamer; If they are of different sizes, we can cut them into pieces of even size so that they are all done at the same time.
- Bring the water to a boil and steam the potatoes until tender.
- Meanwhile, prepare the beaten egg and butter. When the potatoes are hot, pass them through a food mill and add the butter so that it melts with the heat of the potatoes.
- Add the beaten egg, mix thoroughly and season with salt and pepper.
- Acting quickly so that the purée does not get cold and becomes unmanageable, we pass it to the croquetero , where more or less everything will fit, and we form the three cylinders of dough on the croquetero tray sprinkled with breadcrumbs. It may be that our dough occupies something more than the length of the tray and we need to transfer the first cylinders to another source.
- We let the cylinders of dough dry for at least 30 minutes to be able to handle them easily. We must be able to touch them without them sticking to our fingers, although in any case they must be handled very carefully.
- Once the dough is dry, we cut it into croquette-sized portions that we will pass through breadcrumbs.
- Then pass all the croquettes through beaten egg and finally through breadcrumbs a second time.
- We put the oil to heat in a small and deep frying pan or in a saucepan , at least a couple of fingers; the oil should be able to cover the croquettes. When it is hot (at about 175°-180° if you have a thermometer) fry the croquettes in batches of 3 or 4, which we will remove to a dish lined with kitchen paper to absorb some of the fat.
- We serve warm with the romesco sauce, for example from La Chinata , or with any sauce of our choice.
Birrateque beer glasses by Luigi Bormioli , Emile Henry ceramic ramekin , Triana crystal plate by Mediterránea , crystal Mediterránea glasses and crystal jug by Mediterránea .
I will tell you one last trick: anyone who has made croquettes will know that the batter with the egg is a bit tedious due to the lack of uniformity of the yolk and the white, which have parts with different consistencies. Well, if we use to coat only egg whites passed through a sieve that we have previously left to rest for a few hours with a pinch of salt in a container in the fridge, the croquettes will not only drain much better from the coating liquid (which will be very uniform) but also we will avoid those ugly burrs that the beaten egg tends to leave. And the color of the batter will be just as pretty.
Enjoy these addictive potato croquettes with romesco sauce. You will tell us.
Matilde Melchor said:
Una duda, en el truco de dejar las claras coladas con un poco de sal en la nevera para rebozar luego las croquetas, ¿ se baten las claras o se dejan sin batir? Gracias y enhorabuena por las recetas son magníficas.
Encantada con todas las recetas. Los reyes me han traído una freidora sin aceite. Como me sugieres que las haga en esta freidora ? Soy nueva en esto de freír . Muchas gracias
Este es un plato típico belga. Comeremos esas croquetas como plato principal. Asi que en lugar de papas hervidas o al horno, puré de papas, papas fritas, etc., Esto se servía principalmente en días festivos o domingos. Estos días cuando nos apetece. Otro manjar belga son las croquetas de gambas. Estos están hechos con pequeños camarones grises del Mar del Norte. ¡Delicioso!
Hola Ángela, me alegro mucho de que la hayas visto clara y práctica. Verás qué ricas croquetas salen!! :) Gracias y un saludo,
Me encantan las recetas por su sencillez de elaboración, cuando leo alguna receta complicada lo abandono, y en este caso me leo todo.