riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (02/06/91)
Below are several recipes for croquettes garnered from my two tapas cookbooks I have here at home: (1) Tapas: The Little dishes of Spain by Penelope Casas, and (2) Tapas and appetizers by Jose Sarrau. Vegetable and Truffle Croquettes -- Casas -------------------------------- 1/4 lb fresh or frozen peas Salt 12 green beans 2 small carrots, scraped and cut in halves lengthwise 6 T olive oil 8 medium mushrooms, brushed clean 3 T butter 3/4 c flour 1 1/2 c milk 1/2 c strong chicken broth (or substitute strong veggie broth) Freshly ground pepper 1-2 T drained and finely chopped truffles 2 eggs, lightly beaten with 2 t water Bread crumbs Oil for frying Place the peas in a small pot of salted water, bring to a boil, and simmer until tender. In another pot of salted water cook the green beans and carrots until tender. Drain very well on paper towels. Chop all the vegetables finely. While the vegetables are cooking, heat 1 T of the oil in a small skillet until very hot and saute the mushrooms quickly over high heat for about 1 minute. Chop finely. In a saucepan melt the butte with the remaining 5 T of oil. Stir in the flour and cook for about 2 minutes, stirring constantly. Pour in the milk and broth gradually. Season well with salt and pepper. Stir constantly until the sauce is thickened and smooth and has reached a boil. Mix the sauce with all the vegetables (including the chopped truffles). Cool, then chill for several hours until the mixture is firm enough to handle. (This may be speeded up by spreading the mixture in a thin layer on a large plate.) [May be prepared ahead] Form the croquettes into walnut-size balls, dip in the egg, then coat with the bread crumbs. [Refrigerate until ready to finish] Heat the oil at least 1/2 inch deep to about 390 deg F and fry the croquettes quickly, turning once, until they are golden. Or better, use a deep fryer. [May be kept warm in 200 deg F oven up to 30 minutes] Egg Croquettes -- Casas -------------- 2 T butter 3 1/2 T olive oil 1/2 c plus 1 T flour 3/4 c milk 3/4 c chicken broth Salt Freshly ground pepper Dash of nutmeg 6 T (about 2 ounces) finely minced cured ham 3 hard-boiled eggs, quartered 1 egg, lightly beaten with 1 t water Bread crumbs Oil for frying Heat the butter and oil in a saucepan until the butter melts. Add the flour and cook for 2 minutes, stirring constantly. Pour in gradually the milk, broth, salt (not too much -- the ham may be salty), pepper, and nutmeg and cook over medium heat, stirring constantly, until thickened and smooth. Add the ham and cook over low heat about 5 minutes more. Check the seasoning. Spread the sauce on a dinner-size plate and with a rubber spatula coat each egg quarter with sauce and place on a lightly greased dish. Refrigerate until firm, at least 1 hour. Coat the croquettes with the beaten egg, then roll in the bread crumbs. Fry quickly in hot oil (about 380 deg. F) at least 1/2 inch deep until golden. Or use deep-fryer. Monkfish and Lettuce Croquettes -- Casas ---------------------------------------- 1/4 lb skinned and boned monkfish or other firm-bodied, mild fish 4 T butter 1 T olive oil 1 T minced onion 4 T minced romaine lettuce 6 T flour 1/2 c milk Salt Freshly ground pepper Dash of nutmeg 1 egg, lightly beaten with 1 t water Bread crumbs Oil for frying Cooking liquid: 1 sprig parsley 1 slice onion Salt 4 peppercorns 1 small bay leaf 1/4 t thyme Water Place the monkfish in a pan and add the cooking liquid ingredients, with enough water to barely cover the fish. Bring to a boil, cover, and simmer for 10 minutes. Remove the fish, flake, and reserve. Boil the liquid down, strain, and reserve 1/4 c. heat the butter and oil in a saucepan until the butter is melted. Add the onion and lettuce and saute briefly until the onion is wilted. Add the flour and cook for 3 minutes, stirring constantly. Stir in the milk, the 1/4 c reserved cooking liquid, the fish, salt, pepper, and nutmeg. Cook slowly, stirring frequently, until the mixture begins to bubble, about 10 minutes. Cool, then refrigerate for several hours, until firm. Shape the chilled fish mixture into 1-inch balls, dip in egg, then roll in the bread crumbs. Heat oil until hot (about 390 deg F) at least 1/2 inch deep and fry the croquettes quickly until golden, or use a deep fryer. Chicken and Cured Ham Croquettes -- Casas ----------------------------------------- 1 whole chicken breast (both sides), split in half 1 sprig parsley 1 bay leaf 1/4 t thyme 1 slice onion Salt 4 peppercorns 3 T butter 5 T olive oil 3/4 c flour 1 1/2 cups milk Freshly ground pepper A generous grating of nutmeg 1/2 c very finely hand-minced cured ham 2 eggs, lightly beaten with 2 t water Bread crumbs Oil for frying Place the chicken breast in a saucepan with the parsley, bay leaf, thyme, onion, salt, peppercorns, and water to cover. Bring to a boil, cover, and simmer for 15 minutes. Remove the chicken from the broth, cool, bone, and skin. Return the skin and bones to the broth and continue cooking until the broth is strongly flavored. Reserve 1/2 c. Mince the chicken breast. Heat the butter and olive oil in a saucepan until the butter melts. Add the flour and cook for 3 minutes, stirring constantly. Add gradually the milk and the reserved broth, a little salt, the ground pepper, and nutmeg and cook over medium heat, stirring constantly, until the sauce is thickened and smooth. Add the chicken and ham and continue cooking and stirring about 10 minutes more, until the sauce reaches the boiling point. Check the seasoning, then cool. Refrigerate until cold, at least 3 hours (less time if spread out in a thin layer). With floured hands, divide the mixture into 1-inch balls. Dip the croquettes in the beaten egg and coat with the crumbs. Fry quickly in hot oil (about 390 deg. F) at least 1/2 inch deep, turning several times, until golden; or use a deep-fryer. Shrimp Croquettes -- Sarrau --------------------------- 3/4 lb raw shrimp, steamed, shelled, and de-veined 3 T butter or olive oil 1 1/2 T finely diced cooked ham, or 1 heaping t finely chopped onion 1/4 c all-purpose flour, plus extra for dredging 1 c hot milk pinch grated nutmeg salt and freshly ground pepper to taste 2 eggs, slightly beaten 1 c fresh bread crumbs oil for frying Chop the shrimp and set aside. Melt the butter or oil in a saucepan over low heat. Add the ham or onion. Stir in the 1/4 c flour, blending well and taking care not to brown. Slowly whisk in the milk and bring to a boil, whisking constantly, until the mixture is thickened. Add the shrimp and seasonings. Simmer for 1 minute longer, stirring constantly, and remove from heat. Pour the mixture into a bowl, and set aside to cool completely. Scoop up heaping teaspoonsful of the shrimp mixture to form bite- size balls or oval shapes. Roll each ball lightly in the remaining flour, dip in the egg to coat, then roll in the bread crumbs. Set aside on a plate. Pour oil for frying into a large skillet to 1/2 inch deep and heat until hot but not sizzling (or use a deep-fryer). Fry the croquettes in the hot oil until golden. Remove with a slotted spoon, and drain on paper towels. Serve hot. Picador's Croquettes -- Sarrau ------------------------------ 2 lbs potatoes, scrubbed clean oil for frying 1 medium onion, finely diced 1 roasted red bell pepper (pimentoes), chopped salt and freshly ground black pepper to taste pinch nutmeg all-purpose flour for dredging 2 eggs, slightly beaten 1 c fresh bread crumbs Preheat the oven to 400 deg F. Bake the potatoes for 30 minutes in the hot oven. Pierce each potato with a fork to release any steam. Return to the oven, and bake for 30 minutes longer, or until easily pierced with a fork. Cut the potatoes in half, scoop out the flesh with a spoon, place in a bowl, and mash to a smooth puree. Discard the skins (or save for your favorite skins recipe -- CMT). Heat 1/3 c oil in a large skillet. Add the onion, and saute until transparent. Add the roasted pepper, and saute for a few seconds over high heat. Remove the onion and pepper from the skillet with a slotted spoon, drain on a paper towel, and place in a mixing bowl. Mash the onions and pepper together with a fork, and add to the mashed potatoes. Season with salt, pepper, and nutmeg, and blend well. Scoop up small portions of the potato mixture with a teaspoon, and make bite-size balls. Roll the balls in the flour to coat. Dip the balls in the egg, then roll them in the bread crumbs to cover. (The croquettes may be prepared up to this point in advance and refrigerated until a few minutes before frying.) Pour oil into a large skillet to 1/2 inch deep, and heat. Fry the croquettes in the hot oil until golden. Drain on paper towels, and serve hot. ******************************************************************* Enjoy, -- Carol.