Spanish Leek Croquettes (Croquetas de Puerro)

Name: Spanish Leek Croquettes (Croquetas de Puerro)
Prep time: 30 min
Cook time: 15 min
Total time: 10 h 45 min
Yield: 16 serving
Ingredients: 1 small onion; 2 bay leaves; 4 cloves; 2 Tbsp olive oil; 1 large leek; 3 cups whole milk; 2 oz butter; 3 oz flour; 1 ½ tsp sea salt; ⅛ tsp ground nutmeg; 1 egg; ¾ cup breadcrumbs; olive oil

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5.0

75 reviews

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
10 hrs
Total Time
10 hrs 45 mins
Servings
16
Calories
127 kcal
Course
Appetizer
Cuisine
Spanish

Spanish Leek Croquettes (Croquetas de Puerro)

Craig Taylor

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A super tasty, crispy ball of leek infused bechamel! How can you go wrong?

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Ingredients

Servings

1 small onion
2 bay leaves
4 cloves
2 Tbsp olive oil
1 large leek (about 8 to 10 oz/ 225-280 grams once finely chopped)
3 cups whole milk
2 oz butter (good quality)
3 oz flour
1 ½ tsp sea salt
⅛ tsp ground nutmeg
1 egg (with a splash of milk for egg wash)
¾ cup breadcrumbs (as needed)
olive oil (as needed for frying)

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Instructions

Begin by attaching two bay leaves to a small onion with four cloves.
Finely chop the leek(s) if you haven't yet done so, then sauté them in about 2 Tbsp olive oil over medium heat (do not brown).
While the leeks are cooking, put the milk in a pot and add the onion. Heat to 175˚F (80˚C).
In a medium sized pot, melt the butter, then add the flour.
Stir briskly, and cook the flour and butter to avoid the raw flour taste. Begin adding some of the hot milk (remove the onion first). Continue adding milk and stirring quickly until all the milk has been added.
Add salt and nutmeg and continue cooking and stirring until the béchamel thickens (watch the video to see the consistency). Next, add the sautéed leeks.
Cook over low heat, stirring until the béchamel stays when pulled away from the side of the pot (see the video for a visual).
Place into a container, cover with parchment paper, then refrigerate overnight.
The next day, shape the mixture into round balls about 50 g (1.75 oz) each.
Dip each croquette in beaten egg with some milk. Then immediately roll in breadcrumbs, and store in container until ready to fry. (We froze some like this and they were great to use later; just defrost in the fridge then fry.)
When ready to fry the leek croquettes, heat some olive oil to 320˚F (160˚C). Fry the croquettes until golden brown and heated all the way through.Remove from oil and drain well. Place on paper towel lined plate or tray.
Serve hot with a little mayonnaise, if desired.

Notes

These freeze nicely, and if you have an air fryer, they will end up being fresh and crispy after re-heating them!

Nutrition Information

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Serving 2 croquettes Calories 127kcal (6%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 25mg (8%) Sodium 289mg (12%) Potassium 104mg (3%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 280IU (6%) Vitamin C 1mg (1%) Calcium 72mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 127 kcal

% Daily Value*

Serving	2 croquettes
Calories	127kcal	6%
Carbohydrates	10g	3%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.1g	5%
Cholesterol	25mg	8%
Sodium	289mg	12%
Potassium	104mg	2%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	280IU	6%
Vitamin C	1mg	1%
Calcium	72mg	7%
Iron	1mg	6%