Broccoli Raisin Croquetas or Croquettes
Servings: 16 pieces
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.