Best 2 Croquetas For Croquetas Y Pulpos Recipes

Croquetas are a traditional Spanish tapa originating in the 19th century. They are made from béchamel sauce that is rolled in breadcrumbs and deep fried. Croquetas can be filled with various ingredients, such as ham, chicken, cod, or cheese, and are often served with a dipping sauce. Pulpo is Spanish for octopus, and croquetas y pulpos is a dish that combines these two ingredients. The octopus is typically cooked in a stew or sauce before being added to the croquetas. The result is a delicious and unique dish that is sure to please everyone at your table. In this article, we will provide you with the best recipe for croquetas y pulpos, so that you can enjoy this classic Spanish dish in your own home.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO CROQUETTES

Potato Croquettes image

Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 6

Number Of Ingredients 7

Ingredients

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 cups fresh breadcrumbs
Vegetable oil

Steps:

In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

SERRANO HAM AND MANCHEGO CROQUETAS

Serrano Ham and Manchego Croquetas image

Provided by Tyler Florence

Categories appetizer

Time 1h40m

Yield about 2 dozen croquettas

Number Of Ingredients 17

Ingredients

3 cups mashed potatoes, leftover or freshly made
1/4 pound manchego cheese, frozen 1 hour then finely chopped with a food processor (1 cup), plus shaved manchego cheese, for serving
6 ounces serrano ham, frozen 1 hour then finely chopped in a food processor (1 cup)
2 large eggs
Kosher salt and freshly ground black pepper
2 cups panko bread crumbs
Vegetable oil, for deep-frying
Romesco Sauce, for serving
Chopped chives, for serving
1/2 cup slivered almonds
1/2 poumd roasted red peppers, drained
*1 egg yolk
2 large garlic cloves, peeled
1/2 teaspoon orange zest and 1/4 cup juice, from 1 orange
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon sherry vinegar

Steps:

In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.
Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Tips:

Use fresh ingredients: The fresher the ingredients, the better the croquetas will taste. This is especially true for the seafood, which should be as fresh as possible.
Don't overcook the seafood: Seafood cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and chewy.
Use a good quality bechamel sauce: The bechamel sauce is the glue that holds the croquetas together, so it's important to use a good quality sauce. Make sure the sauce is thick and creamy.
Season the croquetas well: Don't be afraid to season the croquetas well. This will help to bring out the flavor of the seafood and the other ingredients.
Fry the croquetas until they are golden brown: The croquetas should be fried until they are golden brown and crispy. This will help to ensure that they are cooked through.

Conclusion:

Croquetas are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a party or a quick and easy meal. With a little practice, you can make croquetas that are as good as any you would find in a restaurant. So next time you're looking for a new and exciting dish to try, give croquetas a try. You won't be disappointed!