Spanish Tapas Dishes Make in Advance, Use Leftovers for Finger Food
Prawn Croquettes or ham or cheese croquettes are a great way to use up leftovers. Make these bites in advance for great little finger food tapas.
Croquettes are popular throughout Spain, they can be made from leftover bits of cheese, ham, jamon, chicken or fish. They are better served hot but can also be served cold with a garlic or chilli dip or mayonnaise.
For a great starter or tapas these prawn croquettes can be made in advance and put in the fridge or even frozen. If they are frozen they need to thaw out naturally and be fairly dry before frying or they tend to fall apart in the hot oil.
Try this version of Prawn Croquettes, then maybe next time alter the flavourings: add some mixed herbs or paprika perhaps a pinch of chilli powder. Have fun experimenting, the batch of mixture could be halved and then different flavourings added to each half. Adding some lemon juice with a fish mixture gives them an alternative taste.
Prawn Croquettes – Croquetas de Gambas Recipe
Ingredients for 12 croquettes
Tapas a bite of Spain By Janet Mendel
Spanish Tapas – Croquettes
Mediterranean Prawn Dish – Gambas al Pil Pil
55g plain flour
300ml cold milk
400gm peeled prawn, cooked and chopped
Tomato puree or tomato frito
55gm breadcrumbs, fine bought ones are best
1 large egg, beaten well
olive oil for frying
Parsley, for garnishing
Lemon wedges for serving
In a saucepan melt the butter then slowly stir in the flour, let it cook for a minute or two, stirring all the time.
Add the milk very gradually, stirring well to avoid any lumps forming, until it becomes a lovely thick smooth sauce.
Add the chopped prawns, tomato paste and seasoing and continue to cook gently for 5 – 10 minutes, stirring continuously. The mixture needs to be fairly thick.
Let this prawn mixture cool down completely, overnight is better, but not absolutely necessary.
it’s time to shape the mixture use a spoon and scoop up about half a tablespoon then shape it into a cylinder, repaet with all the mixture.
Then cover the croquettes in breadcrumbs first then the beaten egg,. then breadcrumbs again.
They can now be frozen or put in the fridge for a day or two.
When it’s time to cook the croquettes, heat up the oil in a pan so that it is at least 3cm deep. Fry the cylinders for about 5 minutes each until they become a lovely golden brown colour.
Remove carefully with a slotted spoon onto some kitchen paper then transfer them onto a serving plate and garnish with parsley and wedges of lemon.