I hope all of you east coasters survived Winter Storm Jonas ok. I live on the eastern shore of Maryland and we got at least 20″ of snow. I think that that’s enough! Though, it is beautiful.
For today I made a Spanish classic, croquets (croquetas en Español). If you are familiar with my blog, you know that croquets are very popular in Spain. We have many varieties of croquets; chicken, ham, cheese, mushrooms, and more.
Today I made them with local mushrooms and local bacon. If you are a bacon fan, this is your recipe! Let’s check it out.
Ingredients for about 20 croquets:
- 1/2 lb (200g) bacon
- 1 pint mushrooms
- 1/2 small onion
- salt, pepper
- olive oil
1/2 cup milk (2% or whole milk)
2 T butter
2 T flour
- 1 cup canola oil for frying the croquettes
- Preheat the oven to 350 F. Bake the bacon on a baking sheet in a single layer. Bake in the preheated oven for about 12 to 15 minutes. Don’t let it cook too much, we don’t want super crunchy bacon.
- While the bacon is in the oven, chop the mushrooms and set aside. Grate an onion, and cook it on medium heat with some olive oil until it gets brown. Once the onion is done, add the mushrooms with a little bit of olive oil and season with salt (and pepper if you want). Let it cook for about 7 to 10 minutes.
- Place the mixture (mushrooms and onion) into the food processor and blend it to a fine consistency.
- Chop the bacon into small strips. Mix it with the mushroom mixture. Cook together in a pan with a drizzle of olive oil for 3 minutes.
- Add 1-2 tablespoons of butter to a medium pan and place on low heat. The bottom of the pan should be entirely coated with butter. Once it’s melted, add 2 tablespoons of all purpose flour. Stir constantly until the flour gets brown. Add 1/2 cup of milk and stir until everything has been incorporated (it should look like a white sauce). If it looks very thick, add a little bit of milk.
- Place the mushroom mixture into the pan and stir. Add a small pinch of nutmeg (nutmeg has a lot of flavor!). Keep stirring, you want all the ingredients to be mixed well. By now, the dough should not be liquid. If you see that it is too wet, add an extra tablespoon of flour. On the other hand, If the dough is too dry, add a little milk. You don’t want it too wet because it will be impossible to form the croquetas.
- Let the mixture rest for about 1 hour.
- After the dough has rested, prepare the egg mixture:- Beat one egg.
– Next, prepare your bread crumbs. Pour the bread crumbs onto a large plate. Store bought bread crumbs are fine for this.– Shape the mixture into small croquetas with a small spoon.
- Once it’s ready, fry them! It takes a few minutes per batch. Remove the croquetas and let them rest on a paper towel to cool and remove excess oil. Serve warm.
I am very happy to be sharing this post with Fiesta Friday #104!