Total: 2 min Diners: 6

With the arrival of summer we are much more in the mood for snack recipes, food that can be eaten with one hand while holding a refreshing drink with the other; but we also want these recipes to be quick to make and that, in most cases do not require much planning. Croquettes are perfect for the former, but they do not stand out for being a quick recipe… until now. Keep reading that we are going to tell you the secret of how to make quick bechamel sauce for homemade croquettes with the filling you want in just two minutes, without fat and without having to wait for the dough to cool before you can fry them.

The new way to make croquettes that will revolutionize your cooking

You will no longer have any excuses for not making croquettes at home whenever you want because, from now on, preparing the croquette dough will be easier than dressing a salad thanks to the Mix Bechamel Instant cold by Santa Rita Harinas, with which you do not even have to heat the milk or broth that you are going to use, in fact, they can even be cold from the fridge.

In this new era that is beginning in the croquette world, preparing the bechamel sauce to make homemade croquettes of whatever you want is as simple as putting your favorite filling in a bowl, adding vegetable, chicken or beef broth… or the type of milk you want, soy, nuts, skimmed, lactose-free… and mixing it all with the Mix Bechamel Instant. In just two minutes, you will have a croquette dough, as in the best restaurant or as the greatest croquette expert in the world would do, but quick and easy, with an impressive flavor, homemade and to your taste… look like a real chef, and not confess to anyone, that the secret is in Los Milagros de Santa Rita…

The step that comes next, shaping the croquettes, can be done very easily if we grease our hands with oil so that the dough does not stick to us. Although I personally go faster if I shape them with the help of two spoons. Another very simple way to ensure that all the croquettes have the same thickness, which is highly recommended so that they are all fried equally, is to put the dough in a pastry bag and cut it with scissors as we are extruding it.

Finally, you only have to choose the batter, which can be the traditional flour, beaten egg and breadcrumbs or with some innovation, such as using Panko, the famous Japanese batter, for the last layer or change the egg for Fijarina, an egg substitute that is suitable for vegans and intolerant people.

How to make easy ham and cheese croquettes

Ingredients (for about 30 croquettes)

Ham broth or milk, 400 ml Mix Bechamel & Croquettes Instant Santa Rita, 120 g (half the package) Iberian ham finely chopped, 80 g grated cured cheese, 60 g Beaten egg, 1 pc Breadcrumbs for breading, amount needed

(The amounts are for guidance, you can add more or less broth or milk depending on the consistency we seek, something that is very easy because at all times we will be seeing how it is thickening).

Step 1

In a large bowl, pour about 400 ml of ham broth, (you can also use any type of milk or vegetable drink) all at room temperature, or from the refrigerator and add the 80 g of finely chopped ham and grated cheese.

Step 2

Add about 120 g of the Mix Bechamel & Croquettes Santa Rita, stirring with a spoon until it has a homogeneous consistency, (a trick to make it easier to shape the croquettes is to let the dough rest for about 5 minutes in the freezer, but it is not essential and we can make the croquettes perfectly without performing this step).

Step 3

We finish kneading with your hands (better greased with a little oil, so that the dough does not stick to us) and we give the desired shape to the croquettes, balls, elongated …

Step 4

We put a beaten egg in a deep dish, and in another we put breadcrumbs or panko, we take the croquettes and pass them first through the egg, and then through the breadcrumbs or panko.

If you can’t or don’t want to use eggs for the batter, you can use Fijarina, mixing it with water -it can be tap water- until you have a thick batter through which we will pass the food to be coated before passing it through breadcrumbs or Panko,

.Step 5

Fry in plenty of very hot oil (180°C) in the form of balls, it is easier to turn them over so that they brown on all sides, once browned, remove them and let them rest on a large colander to remove excess fat. Some people leave them on absorbent paper, but I don’t like it because when they are left on the paper, the fat that the croquettes release on it is then reabsorbed and makes the part of the batter that is in contact with the greasy paper much less crispy.

They are now ready to plate and eat!

They are ready to eat!