The recipe for croquettes is one of the most traditional in Spanish homes and one that reminds us most of our mothers and grandmothers. Although the most common are ham croquettes, there are other less known but equally delicious varieties, as long as you use high-quality ingredients. In this article, we show you a recipe for spanish salami croquettes that will be a hit at any family dinner.
- First, we need to make the croquette filling. To do this, heat a drizzle of olive oil in a pan. At the same time, heat half a liter of milk in a separate pot.
- When it’s hot, add 3 tablespoons of wheat flour and toast it.
- When it turns golden and the flour has thickened, start adding the hot milk little by little.
- At this stage, the most important thing is to keep stirring so that the flour mixes well with the milk and no lumps form. Therefore, it is preferable to add the milk gradually.
- When you achieve the desired thickness of the béchamel, incorporate the Ventulà spanish salami and a pinch of salt. Keep in mind that Ventulà spanish salami, although low in additives, has a strong flavor, so you won’t need to add much salt to the béchamel.
- Also, add a pinch of nutmeg.
- Pour the béchamel into a dish and let it cool for a few hours. You can even prepare the béchamel the night before.
- Once it has cooled, it’s time to shape the croquettes. Before that, prepare the ingredients for frying. Beat two eggs in a bowl, place some breadcrumbs on another plate, and flour on another.
- Meanwhile, heat olive oil to fry the croquettes.
- Using two spoons, take pieces of cold béchamel and shape the croquettes as you like. Roll them in flour, egg, and breadcrumbs (in that order).
- When the oil is hot, fry the croquettes. It is preferable to do this when the oil is quite hot. This way, the croquette fries faster and absorbs less oil.
Your homemade spanish salami croquettes are now ready to delight your guests.
