Spanish Pork Croquetas
Crispy golden croquetas filled with tender shredded pork and creamy béchamel sauce. A classic Spanish appetizer that's perfect for parties or a sophisticated starter.
- Total time
- 45 min
- Servings
- 12
- Calories
- 285
- Protein
- 12g
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1.5 cups cooked shredded pork
- ½ medium onion, finely diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- ¾ cup all-purpose flour
- 2 whole eggs
- 1.5 cups panko breadcrumbs
- 3 cups vegetable oil
Instructions
- 1
Melt butter in a saucepan over medium heat. Whisk in flour to create a roux, stirring constantly for 2 minutes until light golden.
- 2
Gradually add milk while whisking to prevent lumps. Continue stirring until the sauce thickens, about 5-7 minutes.
- 3
Add shredded pork, diced onion, salt, pepper, and nutmeg. Stir well to combine.
- 4
Pour mixture onto a parchment-lined baking sheet and refrigerate for at least 2 hours until firm.
- 5
Once chilled and firm, use two spoons or an ice cream scoop to form the mixture into 12 oval croquetas.
- 6
Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs respectively.
- 7
Coat each croqueta in flour, then egg, then panko. Place on a plate and refrigerate for 15 minutes.
- 8
Heat vegetable oil to 350°F in a deep skillet or heavy-bottomed pot using a thermometer.
- 9
Working in batches, carefully fry croquetas for 3-4 minutes, turning once, until golden brown on all sides.
- 10
Transfer to a paper towel-lined plate. Serve warm with Spanish aioli or hot sauce on the side.
Tools you’ll need
- saucepan
- whisk
- parchment paper
- baking sheet
- two spoons or ice cream scoop
- three shallow bowls
- deep skillet or heavy-bottomed pot
- instant-read thermometer
- paper towels
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