Broccoli Raisin Croquetas

Broccoli raisin croquetas (or croquettes) are a vegetarian version of the popular Spanish tapa. They’re not hard to make, but they do require some preparation. I promise it’s worth the effort to make them. After all, what’s not to love about a tender roll of broccoli, raisins and pine nuts that’s been breaded and fried?

The key to a good croqueta is the filling…and the crunchy outside.

Croquetas can be filled with just about anything. I’ve made them with potatoes, cauliflower and a thick white sauce similar to bechamel. The filling can be plain or include seafood, meat, hard boiled eggs or vegetables. In our area the most popular croquettes have a creamy center with a little jamon or chopped hard boiled eggs. My broccoli raisin croquetas are based on some we had in Madrid where we also had some flavored with squid ink (not my favorites, but I wanted to try).

Naturally, the idea of a vegetarian croquette appeals to me. If you choose vegetable broth and plain soy milk as the liquids you can make a vegan version.

These aren’t your mom’s (or your grandma’s) croquettes

Growing up, the checkered Better Homes and Garden Cookbook was my mother’s go to recipe book. She loved to make their ham or chicken croquettes. They were great to use up leftover meat after a holiday. They were typically shaped “in the French way,” that is, in a pyramid as described in the recipe.

Croquetas in Spain tend to be either small and round, or cylindrical and it’s rare that you’ll see them served as the main course, as my mother did.

When we buy croquetas to enjoy with a glass of wine they’re not heavily seasoned, just some salt and pepper. The emphasis is on the crunchy outside and creamy center. I like the contrast of spicy cumin, cayenne and garlic with the sweetness of the raisins in the croquetas I made. It’s like biting into fried curry.

In a restaurant setting croquettes are deep fried. You can do this at home, too, if you have the equipment for it. Otherwise you can do like I did and heat about an inch of oil in a heavy bottomed pot and give them a turn to brown all sides. An oil/candy thermometer is helpful (350°F/180°C) but when I don’t have one available I judge the heat by how much noise the oil makes and how quickly the croquetas brown. If you can get a nice color in one or two minutes per side (and the inside is warmed through) you’ve got it right.

You’ll find the complete recipe below the video.

Broccoli Raisin Croquetas or Croquettes

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Prep Time: 30 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 36 minutes minutes

Course: Appetizer, Snack, Tapas

Cuisine: Spanish

Servings: 16 pieces

Author: LydiaF

Ingredients

• 1 small head broccoli
• 1 generous handful raisins
• 3 - 4 tablespoon pine nuts
• 1/2 cup vegetable or chicken broth
• 1/2 cup extra virgin olive oil
• 3/4 cup flour
• 1 1/2 cups milk (I used whole milk, plain non dairy milk is fine, too)
• 1/2 teaspoon EACH salt, garlic powder, ground cumin, ground cayenne (or to taste)
• 2 large eggs, beaten with a tablespoon of water
• 2 cups or more bread crumbs (I used panko)
• vegetable oil for frying

Instructions

Prep the filling

• Place the raisins in a bowl and cover with hot water. Leave to soak until plump, then drain.
• Remove the florets from the broccoli and cut them into small pieces. Microsteam for 4 minutes or until crisp tender. Reserve the large stems for another use.
• Toast the pine nuts in a dry pan, stirring frequently until they take on some color. Remove from heat and transfer to a bowl until needed.

Make the croqueta dough (masa)

• In a heavy bottomed pan, heat the olive oil until it begins to shimmer. Add the flour all at once and stir constantly for several minutes until all the flour has been cooked through and the mix is nice and smooth. Pay attention to the sides and bottom of the pan while stirring. Adjust the heat as necessary to prevent burning.
• Add the broth and milk in batches, stirring after each addition. At this point the masa should be forming a loose ball.
• Stir in the seasonings, then add the drained raisins, the cooked broccoli and the pine nuts.
• When everything is well combined transfer to a square baking pan and spread evenly. Cover with foil and allow to set until the masa is cool enough to be handled. It will keep for a day or two in the fridge if desired.

Form and fry the croquetas

• Set up a breading station with beaten egg, bread crumbs and a tray to hold the breaded croquetas.
• Cut the dough, like brownies, into portions. I got 16 from mine. Use your hands to form and press the portions into a cylindrical shape. Dip into the egg, then cover with bread crumbs. For extra crispiness you can bread them a second time. Transfer to the tray until ready to fry.
• To fry, heat an inch or so of vegetable oil in a heavy bottomed pan. If using a thermometer, heat the oil to 350°F/180°C. Working in batches, fry the croquetas for 2 - 3 minutes on each side until golden brown all over. Remove from the oil and drain on paper towels until they can be comfortably handled.

Notes

If you'd like to oven fry the croquetas heat the oven to 400°F/200°C. Spread a layer of oil on the bottom of a rimmed baking tray. Transfer the croquetas to the tray and turn them to coat in the oil. Bake for 20 minutes or until the breading is golden brown and the filling is heated through. Check frequently and give the croquetas a turn at some point.

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Croquettes are best eaten when fresh. If you have leftovers they can be gently reheated on the stove in a dry pan, wrapped in foil and baked at 350°F/180°C or microwaved at 15 second intervals until heated through. They will lose quality after a few days.