BACON CROQUETAS (Spanish style)
Ingredients
For the béchamel (white sauce)
500ml whole milk .
2 bay leaves
4 teaspoons good quality light olive oil
80g slightly salted butter
125g small dice or strips of bacon (ends are ideal)
70g plain flour
Pinch salt
For the breadcrumbs
1 small loaf of good quality white bread or good quality bought crumbs
4 free range eggs
For frying
500ml vegetable oil
500ml whole milk .
2 bay leaves
4 teaspoons good quality light olive oil
80g slightly salted butter
125g small dice or strips of bacon (ends are ideal)
70g plain flour
Pinch salt
For the breadcrumbs
1 small loaf of good quality white bread or good quality bought crumbs
4 free range eggs
For frying
500ml vegetable oil
Method
Make the béchamel a day in advance if possible! Pour milk into a saucepan, add the bay leaves and slowly bring to the boil. Take off the heat and leave to infuse.
Heat the olive oil and butter in a large frying pan, add the bacon and cook over a medium heat for 3- 4 minutes. Add the flour and salt, mix well and cook, stirring, for 3 minutes. Remove the bay leaves from the milk, then add it little by little to the roux mix, stirring constantly for 10 minutes. Once all the milk is added and the béchamel is smooth and thick. Pour on to a large plate or tray, allow to cool, then cover with glad wrap and refrigerate overnight if possible.
If you are making your own breadcrumbs, simply remove the crusts, either roughly chop or tear up and dry overnight. Break up the bread and whiz to fine crumbs in food processor.
To crumb the croquetas you will need a bowl with the 4 eggs broken into it, lightly beaten. You will need a dish to put your bread crumbs in and a tray to put your finished croquetas on. Arrange the béchamel, eggs and breadcrumbs from left to right.
To shape the croquetas, using 2 dessertspoons scoop the béchamel between the spoons and shape into about 4cm in length. One at a time drop into egg mix, then remove and coat in bread crumbs. Finally place carefully on the tray until all the mixture is finished. Chill in fridge until required.
Heat the oil in a deep-fryer or deep saucepan to 180c and cook the croquetas, 4 or 5 at a time. Carefully immerse in the hot oil and deep-fry for 2-3 minutes. Remove and drain on kitchen paper serve them immediately.
Heat the olive oil and butter in a large frying pan, add the bacon and cook over a medium heat for 3- 4 minutes. Add the flour and salt, mix well and cook, stirring, for 3 minutes. Remove the bay leaves from the milk, then add it little by little to the roux mix, stirring constantly for 10 minutes. Once all the milk is added and the béchamel is smooth and thick. Pour on to a large plate or tray, allow to cool, then cover with glad wrap and refrigerate overnight if possible.
If you are making your own breadcrumbs, simply remove the crusts, either roughly chop or tear up and dry overnight. Break up the bread and whiz to fine crumbs in food processor.
To crumb the croquetas you will need a bowl with the 4 eggs broken into it, lightly beaten. You will need a dish to put your bread crumbs in and a tray to put your finished croquetas on. Arrange the béchamel, eggs and breadcrumbs from left to right.
To shape the croquetas, using 2 dessertspoons scoop the béchamel between the spoons and shape into about 4cm in length. One at a time drop into egg mix, then remove and coat in bread crumbs. Finally place carefully on the tray until all the mixture is finished. Chill in fridge until required.
Heat the oil in a deep-fryer or deep saucepan to 180c and cook the croquetas, 4 or 5 at a time. Carefully immerse in the hot oil and deep-fry for 2-3 minutes. Remove and drain on kitchen paper serve them immediately.
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