Pincho de Croquetas with a Twist

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1/2 cup (50g) grated Manchego cheese 1/2 cup (50g) grated Manchego cheese
• 1 cup (100g) finely chopped mushrooms 1 cup (100g) finely chopped mushrooms
• 1 cup (100g) cooked spinach, squeezed dry and chopped 1 cup (100g) cooked spinach, squeezed dry and chopped
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil for frying Vegetable oil for frying
• Skewers for serving Skewers for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 26g, 3g
• Protein: 9g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a saucepan, heat the milk until hot but not boiling.
2. 2.
   In a separate saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
3. 3.
   Gradually whisk in the hot milk, ensuring there are no lumps. Cook the mixture over medium heat until it thickens and forms a smooth sauce.
4. 4.
   Stir in the grated Manchego cheese until melted and well combined.
5. 5.
   Add the chopped mushrooms, cooked spinach, nutmeg, salt, and pepper to the sauce. Cook for an additional 2-3 minutes, stirring constantly.
6. 6.
   Remove the sauce from heat and let it cool completely.
7. 7.
   Once the mixture has cooled, shape it into small croquettes using your hands.
8. 8.
   Dip each croquette into the beaten eggs, then coat it with breadcrumbs.
9. 9.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
10. 10.
    Fry the croquettes in batches until golden brown and crispy, approximately 3-4 minutes per batch.
11. 11.
    Remove the croquettes from the oil and drain them on a paper towel-lined plate.
12. 12.
    Skewer each croquette and serve them as pinchos.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure they blend well into the filling.
• Spinach — After cooking the spinach, make sure to squeeze out any excess moisture to prevent the filling from becoming too wet.

Tips & Tricks

• For an extra crispy coating, double coat the croquettes by dipping them in the beaten eggs and breadcrumbs twice.
• To save time, the croquettes can be prepared in advance and refrigerated until ready to fry.
• Experiment with different fillings such as ham, cheese, or even seafood to create your own unique variations.
• Serve the Pincho de Croquetas with a side of aioli or a tangy tomato sauce for dipping.
• If you prefer a milder flavor, you can substitute the Manchego cheese with a milder cheese like mozzarella.

Serving advice

Arrange the Pincho de Croquetas on a platter, garnish with fresh herbs, and serve them as a delightful appetizer or tapas dish. They are best enjoyed warm.

Presentation advice

To enhance the presentation, you can serve the Pincho de Croquetas on a wooden skewer, alternating with cherry tomatoes or small pickles. This adds a pop of color and makes them visually appealing.