After traveling in Spain for a few days I decided to make a recipe for gluten free Spanish croquettes, super easy to make and delicious.
Your turn to cook!
- 100G Iberian ham, cut into cubes.
- 50g of cut mushrooms
- 2 tablespoons of olive oil
- 40 g butter
- 60g corn flour
- 500 ml of milk
- ½ teaspoon of nutmeg
- 2 beaten eggs
- 4 slices of gluten free sandwich bread
- 30g rapped parmesan cheese
- Vegetable oil for frying
STEP 1: Heat the oil and butter in a frying pan over medium heat. Then fry the ham and mushrooms until they are a little golden.
STEP 2 : remove the frying pan from the heat and add the corn flour.
STEP 3 : Add the milk step by step into your pan, then cook again by ruminating until the mixture becomes a little thick. You have to be careful that it doesn’t boil: to do this, mix it well regularly. Then add the nutmeg and pepper. Stir until the consistency is fairly homogeneous. Then leave to cook for at least 5 minutes so that all the mixture comes together well.
STEP 4: Turn off the heat, put the mixture in another bowl, cover it with plastic wrap and place the dish in the fridge for 2 hours to harden.
STEP 5 : Pour the eggs into a large soup plate, then take another plate to put the slices of bread crumbled with the parmesan .
STEP 6 : Take the preparation out of the fridge, put flour on your hands and then take a good spoonful of your preparation and make cylinders of about 5 cm. Dip them in the eggs and then in the breadcrumbs.
STEP 7 : Fill a third of a saucepan with vegetable oil. Make a test with a piece of bread and wait until it is cooked in 30 sc. When it is done, cook several croquettes for a few minutes until golden brown and crispy. Then take them out with a skimmer and drain them on absorbent paper.
Eat them hot, with a glass of wine with friends!
I hope you will enjoy these gluten free Spanish croquettes !
See you soon