Classic Spanish croquettes in this case with mushrooms and ham.
Learn more about Lorenza Ávila
Ingredients12 portions
Preparation
Melt the butter in a pan over low heat and fry the onion for 5 minutes or until it is clear.
The mushrooms are added and moved occasionally for 5 minutes. Add the flour and mix everything over low heat for 1 minute, or until you have a dry and lumpy mixture that begins to change color.
The pan is removed from the fire and the milk and broth are added little by little. Put the pan back on the fire and stir constantly until it forms a thick mixture (it has to boil).
Add the ham and a little black pepper, put the mixture in a bowl and let it cool for 2 hours.
Once cold, spoonfuls of the mixture in the form of croquettes are molded. Place the flour, the beaten egg, and the bread in three plates. Croquettes are passed through the flour, then through the egg, and finally they are stocked. They are placed on a tray.
Put the oil in a deep pan to fill a third of its capacity and heat to 180 degrees. Fry the croquettes in batches for 3 minutes until they are golden brown. They are drained on kitchen paper and served hot.
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