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March 21, 2016

A wealth of tips for making genuine Spanish croquettes fried in Olive Oil from Spain

There is nothing more universally popular than the ever-versatile croquette, which delights adults and children alike. Eminently adaptable and transportable, the croquette can be eaten hot or cold. It’s ideal for taking to work, enjoying on a day out in the country or serving as an appetizer or side dish for dinner with friends.

The big secret to the perfect croquette? It’s the mixture. It has to be firm and juicy so that no little cracks form when you shape them; this means they can be evenly coated in breadcrumbs and no filling will ooze out in the pan. A tip to make sure this doesn’t happen is to use an ice-cream scoop to shape them and then fry them in very hot olive oil. This oil, the only one you can heat to very high temperatures without it breaking down and losing its essential properties, protects the food with a crispy coating, stops it from absorbing the oil and enhances its flavour.

But there’s much more to making a deliciously crispy croquette. The whole process is full of little details that we’ll be revealing as we go along, and if you want them to turn out really spectacular, TLC is truly an essential ingredient. So, take good note of everything below, because we’re sure you’ll want to make them over and over again.     

Shall we start? See full recipes here: Iberian ham croquettesMushroom croquettes and Mini king prawn croquettes

roquettes fried in Olive oil

As you can see, there is no limit to the variety of croquettes you can make; all you need is a little imagination and your own favourite ingredients, not forgetting the tips and advice we’ve given you, which join all the others that have been so popular on our Facebook page and on Twitter.

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