Croquetas caseras

PT1H

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Ingredients

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1
Add the milk to a saucepan and bring to the boil. In a separate pan, melt the butter over a low heat, then stir in the flour
  • 1l milk
  • 250g of butter, plus extra for frying
  • 150g of plain flour
2
Cook gently for 5 minutes without letting it brown, stirring continuously with a wooden spoon to remove any lumps
3
Add the hot milk a little at a time, stirring all the time until it is all added and you have a smooth béchamel
4
Add the chopped leek to a frying pan with a little butter and sweat down until soft
  • 1 leek, finely chopped
5
Stir the softened leeks and the crab into the béchamel, then transfer the mixture to a shallow dish. Spread in an even layer, press a piece of clingfilm over the surface, then chill overnight
6
After chilling, roll 30g portions of the mixture into small balls, you should get about 35 golf ball-sized portions. Lightly oiling your hands first can help
7
Place the balls on a plate or baking tray and return to the fridge for a minimum of 30 minutes to firm up
8
Heat the oil for deep-frying to 190°C. Place the beaten eggs and breadcrumbs in separate, shallow dishes
  • 2 large eggs, beaten
  • 200g of breadcrumbs, made from stale, crustless white bread
  • vegetable oil, for deep-frying
9
Dip the balls first in the beaten eggs, then roll to coat in the breadcrumbs. Deep-fry in batches of 4 or 5 for 2 minutes, until crisp and lightly golden
10
Drain any excess oil on kitchen paper, season with salt and a little freshly ground white pepper, then serve hot
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