Piquillo Croquetas Recipe
Make Piquillo Croquetas Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Croqueta Base
Coating
Frying / Finishing
Method
Prepare the Piquillo-Infused Béchamel (Croqueta Base)
- 1
- 2
Add flour
Reduce heat to medium-low. Sprinkle in the 6 tablespoons of flour and stir constantly with a wooden spoon or whisk to form a roux. Cook for 2–3 minutes to remove the raw flour taste; do not let it darken.
- 3
- 4
Add peppers and seasonings
Stir in the finely chopped piquillo peppers, smoked paprika, salt, and black pepper. Simmer gently for 2–3 minutes to meld flavors.
- 5
Finish the béchamel
Remove from heat and stir in the grated Manchego (or cheddar) until melted and fully incorporated. If using, whisk in the egg yolk quickly to add richness (temper it by stirring a spoonful of the hot béchamel into the yolk first, then return to the pan). Taste and adjust seasoning.
- 6
Chill the mixture
Transfer the piquillo croqueta mixture to a shallow container, spread it to an even layer (about 1–1.5 inches thick) and cover with plastic wrap pressed directly onto the surface to prevent a skin. Refrigerate until firm, at least 2 hours or preferably overnight.
Forming and Coating
- 7
Shape croquetas
Scoop chilled mixture with two spoons or a small ice cream scoop (about 1.5 tablespoons each) and form into small logs or ovals with lightly moistened hands. Place shaped croquetas on a baking sheet lined with parchment. Keep them cold while coating.
- 8
Set up dredging station
Arrange three shallow dishes: one with the 1 cup flour, one with the 2 beaten eggs, and one with the breadcrumbs (mix panko and fine breadcrumbs if using). Season the flour lightly with a pinch of salt and pepper.
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Rest before frying
Place coated croquetas back on the lined baking sheet and chill for at least 20–30 minutes to help coating adhere and prevent them from bursting in the oil.
Frying and Serving
- 11
Heat oil
Pour oil into a deep heavy skillet or deep fryer to reach about 2 inches depth. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in ~45 seconds.
- 12
Fry croquetas
Fry croquetas in small batches (do not overcrowd) for about 2–3 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer them to a wire rack or paper towel-lined tray to drain. Maintain oil temperature between batches; reduce heat if browning too fast, or raise if oil cools.
- 13
Keep warm
If making large quantities, keep cooked croquetas warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying remaining batches.
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