Crisp on the outside, creamy on the inside, it’s no wonder croquetas are one of Spain’s most adored bar snacks. Salt cod (bacalao) is a favourite filling as is jamón. You will need to soak the cod overnight, changing the water twice to remove the salt.
- 185 ml (¾ cup) milk
- 5 garlic cloves, chopped
- 300 g wet-salted cod fillets (bacalao) (see Note), soaked overnight, cut into 4 pieces
- 1 sebago potato, steamed, mashed
- 2 tbsp olive oil
- 1 lemon, zested, plus
- 1 tsp juice 60 ml (¼ cup) thickened cream
- 2 eggs, lightly beaten with 1 tbsp milk
- plain flour and panko breadcrumbs (see Note), to coat
- vegetable oil, to deep-fry
- lemon wedges, to serve
- 1 small sebago potato, steamed with skin on, peeled, mashed
- 4 garlic cloves, crushed
- 150 ml olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time overnight
Chilling time 30 minutes
To make alioli, combine potato and garlic. Whisking continuously, gradually add oil, drop by drop at first, then in a thin, steady stream until emulsified (see Note).
Place milk, garlic and cod in a small saucepan over medium heat and cook for 10 minutes or until cod is tender. Drain mixture, reserving the solids.
Flake cod and crush garlic into a bowl. Add potato, olive oil, lemon zest and juice, and cream. Season with salt and pepper. Shape into 14 oblong-shaped croquettes, then refrigerate for 30 minutes or until firm.
Place eggs, flour and breadcrumbs in separate bowls. Dredge croquettes in flour, shake off excess, then dip in egg and coat in breadcrumbs. Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in 2 batches, gently drop croquettes into oil and fry, turning occasionally, for 3 minutes or until golden. Remove and drain on paper towel. Serve with alioli, meatballs in spicy tomato sauce (albondigas con salsa picante) and potato tortilla (tortilla de patatas).
• Wet-salted cod is available from delis.
• Panko breadcrumbs are available from selected supermarkets and Asian food shops.
• If alioli splits, whisk in 1 egg yolk.
Photography by Brett Stevens.
As seen in Feast magazine, Feb 2012, Issue 6.