Ingredients with Measurements:
- 2 large potatoes, peeled and diced
- 1/2 cup queso nata de Cantabria, grated
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1 egg, beaten
- 1/2 cup breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Potato masher or fork
- Mixing bowls
- Baking sheet
Step-by-step instructions:
1. Boil the diced potatoes in a pot of salted water until tender, about 15 minutes. Drain and mash the potatoes with a potato masher or fork until smooth.
2. Add the grated queso nata de Cantabria, flour, milk, salt, and pepper to the mashed potatoes. Mix well until all ingredients are combined.
3. Form the potato mixture into small balls or croquettes, about 1-2 inches in diameter.
4. Dip each croquette into the beaten egg, then roll in the breadcrumbs until fully coated.
5. Heat vegetable oil in a deep fryer or large pot over medium-high heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch.
6. Remove the croquettes from the oil with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.
7. Serve the queso nata de Cantabria and potato croquettes hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 12 croquettes
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 16g
Protein: 3g
Substitutions for ingredients:
- Any type of grated cheese can be substituted for queso nata de Cantabria.
- Almond milk or soy milk can be used instead of regular milk for a dairy-free option.
- Gluten-free breadcrumbs can be used for a gluten-free option.
Variations:
- Add chopped herbs or spices to the potato mixture for extra flavor.
- Stuff the croquettes with ham or other meats for a heartier option.
- Make mini croquettes for a party appetizer.
Tips and tricks:
- Make sure the oil is hot enough before frying the croquettes to ensure they cook evenly and become crispy.
- Use a cookie scoop to make uniform-sized croquettes.
- Chill the croquettes in the fridge for 30 minutes before frying to help them hold their shape.
Storage instructions:
Leftover croquettes can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the croquettes, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the croquettes on a platter with a variety of dipping sauces for a fun and colorful presentation.
Garnishes:
Sprinkle chopped parsley or chives on top of the croquettes for a pop of color.
Pairings:
These croquettes pair well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Spanish tortilla
- Patatas bravas
- Grilled shrimp skewers
Troubleshooting advice:
- If the croquettes are falling apart while frying, try adding more flour to the potato mixture to help bind it together.
- If the croquettes are not crispy enough, make sure the oil is hot enough before frying and fry them for a little longer.
Food safety advice:
- Make sure the oil is not too hot to prevent it from splattering and causing burns.
- Use caution when frying to prevent oil from splattering and causing burns.
Food history:
Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish. They have since become a popular snack or appetizer in many countries around the world.
Flavor profiles:
These croquettes are crispy on the outside and creamy on the inside, with a rich and savory flavor from the queso nata de Cantabria.
Serving suggestions:
These croquettes are perfect as a snack or appetizer, or as a side dish for a Spanish-inspired meal.
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Region: Spanish