Croquetas

Croquetas are mashed potatoes that are filled with a variety of meats or vegetables dipped in egg, milk and breadcrumbs, and then fried. I will be showing you how to do ham and onion croquetas. For a light evening meal, you can serve one or two kinds of croquetas with a green mixed salad, crusty white bread, manchego cheese and wine.



Potato and ham croquetas (croquettes) to serve six.

Cook 3 large potatoes and mash them.

2 tablespoons of butter

2/3 cup minced ham. I use Canadian ham.

1/3 cup of chopped onion (optional)

1 ½ teaspoons of flour.

½ cup + as needed milk.

1 tablespoon parsley (optional, but better if you have it).

Some salt and ground pepper.

Lemon juice.

Flour

2 eggs beaten with a little water

Breadcrumbs

Olive oil for frying.



Cook and mash your potatoes first.

Melt the butter over medium heat and gently heat the ham for a couple of minutes. Then stir in the flour and add ½ cup of milk, parsley and a dash of salt, and pepper to taste. Cook for another minute. Now, stir in mashed potatoes and lemon juice. Be sure the mashed potatoes are not too dry or too liquidity. Once this mixture is finished, store in fridge for at least an hour and a half. You can keep this mixture for 2 days if you are working ahead.



When the mixture has chilled long enough, form the croquettes by forming cylindrical shape 3 inches long and about an inch wide. Do not worry too much about the exact shape or size but once you start, try to maintain the same size for even frying.

Roll the cylinders in the flour, dip into beaten eggs and then coat with breadcrumbs. Because the breadcrumbs tend to stick to the potatoes, which then stick to your fingers you, will have to wipe your fingers often. I keep a wet washcloth or wet paper towels nearby.



Heat enough oil to cover the croquettes. When the oil sizzles fry the croquettes, turning them once, until they are a golden brown. Drain and eat immediately.





STAPLES



Some things that you might want to have on hand to make most tapas would be:

Olive oil, the lighter olive oil for frying is best. You can buy inexpensive oils, at most supermarkets.

Fresh garlic is best. Keep it in your fridge if you do not use it fast enough, otherwise, you can use the crushed garlic you buy in a jar. Garlic salt is a no, no.

Tomato sauce.

Bread crumbs.

Potatoes.

Green peppers.

Eggs.

Tomatoes.

Onions.

Paprika, spicy or mild.

If you cannot find paprika, just use any hot sauce.

These are the basic staples for tapas.



In my other blogs I wrote that drinks usually served with tapas are alcoholic. You can choose between red and white wines, beers, Sangria or if you really want to be Spanish, find a dry “fino” or fine Sherry. This is the most recommended drink to go with tapas.