Recipe
Pincho de Croquetas with a Twist
Crispy Delights: Pincho de Croquetas Reinvented
4.6 out of 5
Indulge in the flavors of Spanish cuisine with this unique twist on the classic Pincho de Croquetas. These crispy bites are filled with a creamy and flavorful mixture, making them a perfect appetizer or snack.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free
Allergens
Milk, Wheat, Eggs
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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2 cups (470ml) whole milk 2 cups (470ml) whole milk
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1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
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2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
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1/2 cup (50g) grated Manchego cheese 1/2 cup (50g) grated Manchego cheese
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1 cup (100g) finely chopped mushrooms 1 cup (100g) finely chopped mushrooms
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1 cup (100g) cooked spinach, squeezed dry and chopped 1 cup (100g) cooked spinach, squeezed dry and chopped
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1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
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Salt and pepper to taste Salt and pepper to taste
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2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
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2 eggs, beaten 2 eggs, beaten
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Vegetable oil for frying Vegetable oil for frying
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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
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1.In a saucepan, heat the milk until hot but not boiling.
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2.In a separate saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
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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.
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4.Stir in the grated Manchego cheese until melted and well combined.
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5.Add the chopped mushrooms, cooked spinach, nutmeg, salt, and pepper to the sauce. Cook for an additional 2-3 minutes, stirring constantly.
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6.Remove the sauce from heat and let it cool completely.
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7.Once the mixture has cooled, shape it into small croquettes using your hands.
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8.Dip each croquette into the beaten eggs, then coat it with breadcrumbs.
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9.Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
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10.Fry the croquettes in batches until golden brown and crispy, approximately 3-4 minutes per batch.
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11.Remove the croquettes from the oil and drain them on a paper towel-lined plate.
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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.
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