The magic of croquettes in the kitchen
Croquettes are a highly valued culinary delight in many cultures, particularly in Spanish gastronomy. Despite their popularity, one of the most common challenges when preparing them is preventing them from opening during frying. Here we offer you some essential tips to achieve perfect croquettes that keep their shape intact.
How to make croquettes without them opening when frying them
Exact preparation of the dough
The first crucial step consists of correct preparation of the dough. The key to a good croquette lies in a thick bechamel. To achieve this, cook the flour well with the butter until it loses its raw flavor. Add the milk gradually, stirring constantly to avoid lumps. The typical proportion is 100 grams of flour for each liter of milk. Add the main ingredient in an appropriate amount, avoiding oversaturating the mixture. The dough should be dense enough to hold its shape when chilled.
Adequate cooling
After cooking the dough, it is crucial to let it cool completely. Spread the dough on a tray to cool evenly and cover with plastic wrap, making sure the plastic touches the surface to prevent a crust from forming. Let it rest in the refrigerator for at least four hours, preferably overnight, so that the dough acquires the right consistency and makes it easier to form the croquettes.
Precise croquette forming
When forming the croquettes, make sure to compact them well with your hands so that there are no air gaps, which could cause them to open during frying. Using lightly floured hands can help shape them without them sticking to your fingers.
Perfect batter
Coating is a crucial step in keeping the croquettes intact. First, coat them in flour, then in beaten egg, and finally coat them thoroughly in breadcrumbs. Repeat this process a second time (double coating) to provide an extra layer that will help prevent the croquettes from splitting open during frying. Make sure all the croquettes are completely coated with no uncovered areas.
Frying and resting: essential steps
The frying technique
The oil must be at the right temperature, generally between 170 and 180°C. If it is too cold, the kibbles will absorb more oil and become greasy; if it’s too hot, they will brown too quickly on the outside and may split open. Fry a few croquettes at a time to maintain a constant oil temperature. It is also important not to move them too much during frying; turn them only once to ensure even browning.
Rest after frying
After frying, place the croquettes on a plate with absorbent paper to remove excess oil. Let them rest for a few minutes before serving. This little rest also helps the croquettes maintain their shape and consistency. By following these steps, you can enjoy croquettes that are perfectly crispy on the outside and creamy on the inside, without worrying about them splitting open during frying.
By following these steps, you can enjoy croquettes that are perfectly crispy on the outside and creamy on the inside, without worrying about them opening during frying.
