Leonese-style Anchovy Croquettes (Croquetas de Anchoa a la Leonés)
Croquetas de Anchoa a la Leonés, or Leonese-style Anchovy Croquettes, are a traditional dish from the cuisine of León, a province in northwest Spain. These delicious croquettes are made with anchovies, creating a flavorful and savory appetizer or snack.
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 1 cup breadcrumbs
- 1 can (2 oz) anchovy fillets, drained and finely chopped
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
Instructions
- In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2-3 minutes to make a roux.
- Gradually pour in the milk, stirring constantly, until the mixture thickens to form a smooth, thick paste.
- Add the chopped anchovy fillets, salt, and black pepper to the mixture. Stir well to combine.
- Transfer the mixture to a shallow dish and refrigerate for 1-2 hours, or until firm.
- Shape the chilled mixture into small croquettes, about 1 inch in length.
- Dip each croquette into the beaten eggs, then coat with breadcrumbs.
- Heat oil in a pan over medium heat. Fry the croquettes in batches until golden brown, about 2-3 minutes per side.
- Remove the croquettes from the oil and place them on a paper towel to drain excess oil.
- Serve the croquettes hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 8g
- Carbohydrates
- 10g
- Fat
- 9g
Supplies
Saucepan Shallow dish Frying pan Paper towels
Tools
Whisk Spatula Tongs
Serving suggestions
Serve the croquettes with a side of aioli or a spicy dipping sauce for extra flavor.
Tips & tricks
For a crispier texture, you can double-coat the croquettes by dipping them in the beaten eggs and breadcrumbs twice before frying.
Cost
$10