Hello croquette lovers
First of all, I would like to thank all of you who have supported us in our new Spanish home cooking project for Brighton and the surrounding areas.
It is amazing how many fans there are of our dishes and especially our homemade croquettes.
Well, here I go.
Some of you have sent me messages asking what the best way is to fry croquettes because when you have previously cooked them at home, they have burst when you fried them.
So I’m going to give you a couple of tips so that you can have a perfect fry.
Why do croquettes burst when they are fried?
There are several reasons why this may happen.
The first may be that the mixture has been under-cooked.
Making homemade croquettes is a slow process where you have to cook the mixture for quite a while. I cook the mixture for around two hours – without stopping – with a whisk so it doesn’t catch. Believe me, I have a forearm like Popeye from whisking so much.
The second reason may be that you have used too little flour when making the roux. I use between 90 and 120 grams of flour per litre of milk, it depends on the recipe.
That is the minimum that you should use; if you use less flour, the dough will be too liquid and explode when frying.
Another reason may be that they are not well breaded. If the bread crumbs do not completely cover the croquette, they will burst. Too thick, of course, and they are just disappointing.
But hey, you save all this drama with Cucharea’s homemade croquettes.
How to fry croquettes
Cucharea’s croquettes come frozen. That is why I advise you to take them out of the freezer one hour before before frying so they do not remain cold in the centre after frying.
If you can not wait an hour, you can fry them directly from frozen and then put them in the oven at 160 degrees for 3 minutes or so.
What to fry them in?
Ideally, use a deep fat fryer filled with clean oil. I use virgin olive oil, but you can use any oil – as long as it is not dirty or you have fried fish or peppers or something that strongly flavours the oil.
If you do not have a fryer, you can use a saucepan or milk pan. A saucepan is better than a milk pan because it straighter, higher sides, since the croquettes must be completely covered by the oil.
This is the most important detail. If you fry the croquettes below 180 degrees Celsius they will burst.
Ideally, heat the oil to 190C degrees, take a few croquettes and fry until they are golden brown. I say 190C because when you add the croquettes the temperature will go down a little bit. Be careful with this. Do not put too many in at once because the oil temperature will drop too much and then they will burst.
It depends on how golden you want them. About two minutes is fine.
Keep in mind that when the bechamel begins to heat inside the croquette it will expand and may make small cracks in the breadcrumbs. This is normal since the bechamel of our croquettes is soft and the layer of bread crumbs is not very thick so they have a delicious texture.
When this happens you can hear the croquettes begin to “sing”. That’s to say that the sound of frying changes; it’s time to take them out before they burst with the heat.
Drain the oil from the croquettes
Once fried, let them rest in a sieve so that the excess oil can drain. Another way is to put them on absorbent kitchen paper and then move on to another sheet of clean absorbent paper.
I like the first method better because with the paper the croquettes tend to soften.
Well, that’s it. Frying croquettes is not rocket science but has its tricks.
- Thaw at room temperature for 1 hour.
- Heat the oil to 190C and then fry at 180 degrees for a couple of minutes without overloading the fryer with croquettes.
- remove and drain the excess oil.
- Do not eat them all and leave some for others.
You have four flavours to choose from right here.
Chorizo, roast chicken and ham, prawns, and mushroom with Cheddar cheese.
What flavour would you like us to prepare for you? Let us know!