Almogrote is a spread traditionally made with cured cheese, garlic, and oil. This flavourful blend has now been creatively incorporated into croquettes. While the texture in the croquette form is more liquid than the traditional spread, it retains the distinctive taste of the original almogrote.
Ingredients
- 100g of butter or one tablespoon
- 100g of white onion or half an onion
- 50g of spring onion or leek if you prefer
- 700ml of milk
- 150g of flour
- 200g of almogrote (they usually come in this size)
- Salt and pepper to taste
- Flour, eggs and breadcrumbs for coating
- Olive or sunflower oil for frying
Method
- Heat a saucepan over medium heat with a drizzle of olive oil and then add the diced portion of butter, helping it to melt quickly.
- While you’re finely dicing the onion so it blends well, thinly slice the spring onion or leek leaves and mix them with the onion.
- Once the butter has melted, add the vegetables to the saucepan and let them cook for at least 10 minutes over low heat.
- While the onion is cooking, heat the milk in another container at medium temperature.
- Once the vegetables are cooked, gradually add the wheat flour to the saucepan and stir until well combined with the sautéed vegetables. Let it cook over low heat for about 10 minutes. You’ll see a solid dough form and the flour toast.
- Gradually add the hot milk, stirring constantly until the béchamel sauce is ready. All the ingredients in the saucepan should be well combined.
- Remove the béchamel sauce from the heat and add the prepared almogrote, mixing it evenly. It will have a yellowish cream consistency. Taste the mixture and add salt and pepper if needed.
- Pour the mixture into a glass container or bowl, cover with plastic wrap, and let it set in the refrigerator for a day. If you’re in a real hurry, we recommend leaving it for at least 3 hours.
- Let’s create the final croquette! The dough has rested, and now it’s time for the final step.
- Prepare three containers: one with flour, one with egg, and one with fine breadcrumbs. Take portions of the dough with a spoon and shape them into your preferred croquette form. Then, coat each croquette in flour, egg, and breadcrumbs.
- All the croquettes are now formed. You can store them in the refrigerator or freezer, or cook them right away.
- Heat plenty of oil in a deep frying pan and add the croquettes when it’s very hot.
- Remove them and place them on a plate lined with paper towels to absorb the excess oil.