HOMEMADE CROQUETTE

prep time: 30 MINUTES
cook time: 7 MINUTES
additional time: 2 HOURS
total time: 2 HOURS 37 MINUTES

Ingredients

  • 1 Carrot
  • 1 Onion
  • 4 Zucchini
  • 2 Medium sized potatoes
  • 400ml of Béchamel sauce ( 1 3/4 cup )
  • 300g of Breadcrumbs ( 2 cup )
  • 3 Eggs
  • 100g of White flour ( ½ cup + 2 tbsp )
  • 2 Tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • Oil for frying

To prepare the béchamel sauce:

  • 50g White Flour ( ¼ cup + 1 tbsp )
  • 50g Butter ( 3 tbsp + 2 tsp )
  • 500ml of Milk ( 2 1/4 cups )

Instructions

      1. First of all, start by boiling the potatoes in salted water until soft.
      2. Meanwhile, dice onions, carrots and zucchini.
      3. In a nonstick skillet, add 2 tablespoons of olive oil and start a small sauté with the onions and carrots for about 3 minutes.
      4. At this point add the zucchini.
      5. Salt and pepper the vegetables to taste.
      6. Cook the vegetables for about 7/8 minutes over medium heat.

Prepare the béchamel sauce:

    1. In a saucepan put the butter and let it melt, over low heat so as not to risk burning it.
    2. When the butter melts completely, add the previously sieved flour to the butter and mix well and quickly with a whisk, to form an even mixture.
    3. Dilute the butter and flour mixture with the previously heated milk, adding it in a trickle and stirring constantly so it does not create any lumps.
    4. Continue stirring until the béchamel thickens.
    5. Salt and pepper the béchamel to taste, if you like you can also add a little nutmeg.

Prepare the croquette mixture:

  1. Mash the potatoes that we have previously boiled with a fork.
  2. Combine the potatoes with the vegetables and bechamel and mix well.
  3. Let the mixture rest in the refrigerator for about 2 hours.

Make the croquette:

      1. Prepare three bowls: one with the beaten egg, one with the flour, and one with the breadcrumbs.
      2. With wet hands form the croquettes, or you can form the croquettes with the help of two spoons.
      3. Then proceed to the breadcrumbs phase. The croquette is first dipped in flour, then in egg and finally in breadcrumbs.
      4. Continue like this until the croquette mixture is finished.
      5. Let the croquettes rest in the frezzer for 10 minutes before frying.

Cook the croquette:

    1. Fry the croquettes, a few at a time, in plenty of frying oil at a temperature of 175 °C.
    2. Once they are golden brown on all sides, drain them on absorbent paper to dry the excess oil.Salt the croquettes on top and serve!