Homemade Oven-Fried Spanish Croquettes
- Yield 12
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Homemade Oven-Fried Spanish Croquettes is a appetizers recipe on Avoteb. The yield on the card is 12. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1/4 cup (half stick) butter
- 2 Tbsp. olive oil
- 1/2 cup flour, plus more for breading
- 1 1/2 cups milk
- 1/2 tsp. smoked Spanish paprika
- 1/2 cup Manchego or Gouda cheese, grated
- 1/2 cup Spanish-style chorizo, finely chopped
- 1 cup panko breadcrumbs
- 2 eggs
- salt
Method
First, prepare the bechamel. Melt butter and olive oil together in a wide skillet over medium-a low burner. Tip in the flour and cook for 1 minute, whisking constantly, until a smooth paste forms. Continue to cook until the flour loses its starchy aroma. Increase the heat to medium-high, and gradually add in the milk, whisking constantly for about 1 minute, until the mixture is completely smooth. Stir in the grated cheese, chorizo, and paprika, and stir to combine. Salt with salt and pepper if neede
Move the mixture to a baking dish or bowl that has been greased with cooking spray or oil. Set a layer of plastic wrap directly on the filling mixture, and cover completely, sealing in the edges. Refrigerate until cool and firm, about 1-2 hours.
When ready to cook the croquettes, heat oven to 450 degrees F. Lift the filling mixture from the refrigerator. Using your hands or a cookie scoop, form the filling into small balls. Mine were about 1.5-inches in diameter, but you could also make them smaller (about 1-inch diameter).
Next, prepare your dipping assembly line. Fill one small bowl with flour. Fill a second with 2 eggs, whisked. And fill a final bowl with panko. Take one filling ball and dip it in the flour until completely coated, then the egg mixture, and finally the panko mixture until it is completely coated. Set ball on a parchment-covered baking sheet. Repeat with remaining filling balls. Then briefly mist the balls with cooking spray or misted olive oil.
Move sheet to the refrigerator for a final 10 minutes to cool before baking. You want the cheese to be nice and firm so that it doesn’t melt too quickly in the oven.
When ready, place the baking sheet in the oven and bake for 12-16 minutes, or until the breading is golden and the filling is melted and bubbly. Lift and serve while it is hot.
