Croquetas are a very popular “tapa throughout Spain. They are usually made of “jamón ibérico”, spanish ham or “cocido“, (stew typically made in Madrid), but this tapa is very versatile and can be prepared with other ingredients such as cod fish, potato, “morcilla” (spanish black pudding) or mushrooms.
They may seem quite elaborate but you can make the dough and freeze it so you have it ready to coat and fry anytime you feel like eating this tasty tapa!
Wild Mushroom Croquetas
- 200g wild mushrooms , trimmed and cleaned
- 2 clove garlic, peeled and finely chopped
- 2 tablespoons butter
- 2 ½ tablespoons all-purpose flour
- ¾ cup milk
- ⅓ cup dry breadcrumbs,
- 2 eggs
- olive oil
- Chop the mushrooms in a bol together with the garlic.
- Heat a medium sauce pan over a medium high heat and add the olive oil or butter. Add the mushrooms and stir, add the garlic along with a pinch of salt and pepper.
- Make the béchamel: Melt the butter in a small saucepan over medium heat. Add the milk, bit by bit, stirring as you add until you have a smooth paste. Bring to a boil, whisking constantly. The sauce should be smooth and very thick.
- Taste and adjust the seasoning as necessary until well seasoned.
- Put the béchamel into the bowl with the mushrooms, add ¼ cup fine breadcrumbs and stir very well. At this point you may also add cheese such as parmigiano. Refrigerate for 30 minutes to an hour in order for the mixture to get firm and thick.
- With the help of two spoons, make little balls out of the mixture., shape log-shaped croquettes or round.
- To coat the mushroom croquets, dip them in a bowl of flower. In a separte bowl, beat the eggs together, dip the croquetas in the eggs and then roll them in the breadcrums until well coated.
- Deep fry them until golden and let drain on kitchen roll.