INGREDIENTS
- Bechamel sauce:
- – Butter 120 g.
- – Flour 120 g.
- – Milk 1 L.
- – Salt, pepper and nutmeg.
- So as to add to the Bechamel:
- – Queso gruyere o semiduro 250 g.
- Breaded:
- – Harina c/n.
- – Eggs 5 items.
- – Water or milk ½ cup.
- – Breadcrumbs 3 cups.
- Frying:
- – Combination or sunflower oil c/n.
- Uncooked ham croquettes:
- – Uncooked ham 150 g.
- Cooked ham croquettes:
- – Cooked ham 200 g.
- Spinach croquettes:
- – Spinach 1 bundle (sauteed with a chopped garlic clove, drained and chopped).
- – Gruyere cheese or some semi-hard cheese 1 handful.
CROQUETTE SHOW spectacular! With completely different flavors and a scrumptious bechamel sauce, comply with the recipes beneath and take a look at them at house! .
PROCEDURE:
1. For the bechamel: In a saucepan, over low warmth, soften the butter and add the flour.
2. Prepare dinner, stirring with a picket spoon, for two to three minutes.
3. Add the milk little by little and blend with a whisk to forestall lumps from forming.
4. Season, take away from warmth, add the grated cheese, divide into 3, add the chosen taste and blend nicely.
5. Pour into an oiled or buttered pan or roasting pan, cowl with plastic wrap or plastic wrap and funky nicely.
6. To assemble: moisten your fingers just a little and assemble the spherical or oval croquettes. If they’re spherical, not more than 4 cm in diameter.
7. Go by way of flour, take away the surplus, cross by way of overwhelmed egg lightened with water or milk, drain nicely, cross by way of breadcrumbs, cross by way of the egg combination once more and eventually by way of breadcrumbs.
8. Place within the fridge for not less than half-hour earlier than frying in loads of sizzling oil.
