Spanish Leek Croquettes (Croquetas de Puerro)
User Reviews
5
Spanish Leek Croquettes (Croquetas de Puerro)
Description
Spanish Leek Croquettes (Croquetas de Puerro) start with leeks sautéed gently in olive oil without browning, then incorporated into a béchamel sauce made from butter, flour, and milk infused with onion, bay leaves, and cloves for flavor. The thickened sauce is seasoned with sea salt and nutmeg, then mixed with the cooked leeks and refrigerated overnight to firm up. After chilling, the mixture is shaped into balls, coated with egg wash and breadcrumbs, and fried in olive oil until golden and crisp. This process creates tender, creamy centers that contrast with the crunchy exterior.
The subtle flavor profile and silky texture make these croquettes a unique appetizer or snack. The inclusion of aromatic spices adds depth without overpowering the mild leek flavor. The recipe's method of slow cooking and cooling aids in layering flavors and achieving the right croquette consistency.
These croquettes are excellent when freshly fried but also freeze well, maintaining their crispiness when reheated in an air fryer. They are suited for serving as tapas or a light side dish, accommodating advanced preparation for ease on serving day.
Ingredients
- 1 small onion
- 2 bay leaf
- 4 cloves
- 2 Tbsp olive oil
- 1 large leek (about 8 to 10 oz/ 225-280 grams once finely chopped)
- 3 cups milk whole
- 2 oz butter (good quality)
- 3 oz flour
- 1 ½ tsp salt 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)
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
- Chilling the béchamel and leek mixture overnight helps it firm up for easier shaping.
- Frying in hot olive oil produces a golden, crispy coating that contrasts the creamy filling.
- These croquettes freeze well; reheat in an air fryer to restore crispness effectively.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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