Croquetas de Cecina (Cecina Croquettes)

Ingredients

• 200g (7oz) cecina, finely chopped 200g (7oz) cecina, finely chopped
• 50g (1.8oz) unsalted butter 50g (1.8oz) unsalted butter
• 50g (1.8oz) all-purpose flour 50g (1.8oz) all-purpose flour
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 garlic clove, minced 1 garlic clove, minced
• Salt and pepper, to taste Salt and pepper, to taste
• 2 eggs, beaten 2 eggs, beaten
• 150g (5.3oz) breadcrumbs 150g (5.3oz) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 26g, 4g
• Protein: 14g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste.
2. 2.
   Gradually pour in the milk, whisking continuously to avoid lumps. Add the minced garlic and ground nutmeg. Season with salt and pepper.
3. 3.
   Cook the mixture for about 5 minutes, stirring constantly, until it thickens and coats the back of a spoon.
4. 4.
   Remove the saucepan from heat and stir in the finely chopped cecina. Mix well until the cecina is evenly distributed.
5. 5.
   Transfer the mixture to a shallow dish and let it cool completely. Once cooled, cover the dish and refrigerate for at least 2 hours or until firm.
6. 6.
   Shape the chilled mixture into small cylinders or balls. Dip each croquette into the beaten eggs, then roll them in breadcrumbs, ensuring they are evenly coated.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the croquettes in batches for about 3-4 minutes, or until golden brown and crispy.
8. 8.
   Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Croquetas de Cecina hot as an appetizer or tapas dish. Enjoy!

Treat your ingredients with care...

• Cecina — Make sure to finely chop the cecina to ensure a smooth texture in the croquettes.
• Garlic — Adjust the amount of garlic according to your preference for a stronger or milder garlic flavor.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• To make the croquettes extra crispy, you can double-coat them by dipping them in beaten eggs and breadcrumbs twice.
• If you prefer a stronger smoky flavor, you can use smoked cecina instead of regular cecina.
• Serve the croquettes with a side of aioli or a tangy tomato sauce for dipping.
• Make a larger batch of croquettes and freeze them before frying. This way, you can have a quick and delicious appetizer ready whenever you need it.
• Experiment with different fillings by adding grated cheese or sautéed mushrooms to the mixture.

Serving advice

Serve the Croquetas de Cecina as a tapas dish or appetizer. Arrange them on a platter and garnish with fresh parsley or a sprinkle of paprika for an extra touch of color. Provide toothpicks or small forks for easy serving.

Presentation advice

For an elegant presentation, place the Croquetas de Cecina on a bed of mixed greens or lettuce leaves. Drizzle a balsamic reduction or a creamy sauce over the croquettes for added visual appeal. Serve them on a decorative plate or a wooden serving board to enhance the Spanish culinary experience.