There aren’t many things more glorious than those perfect little mouthfuls of deliciousness known as tapas. What are tapas, you ask? Tapas are a wide variety of snacks, or little bites, originating from Spain. The word “tapa” means cover in Spanish, and legend has it that the original tapas were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners began creating a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.
Tapas can be things as simple as olive, cheese and deli meats on a platter, or hot dishes bursting with complexity. One of my favorites are croquetas, or croquettes. These fried bites consist of a thick bechamel base, mixed with your favorite protein, to create a crunchy fritter with a warm, gooey center. You won’t be able to stop eating them. Trust me!
4 oz all purpose flour, for Bechamel
2 1/2 cups cold 2% or whole milk
salt and pepper
1/2 teaspoon freshly ground nutmeg
14 ounces cooked peeled shrimp, diced
1/2 cup all purpose flour, for breading
1 cup Panko breadcrumbs
2 large eggs, beaten
Canola oil, for frying
If you haven’t already done so, cook and peel your shrimp.
Heat a medium saucepan in a medium-low flame.
Melt the butter in the pan, then sprinkle in the flour, stirring constantly with a whisk.
Allow the flour to cook in the butter for a couple of minutes, to cook out the raw flour taste.
Slowly drizzle in the cold milk, little by little, stirring the whole time, until you get a thick, smooth sauce. The sauce will thicken as it begins to heat.
Add the shrimp, nutmeg, and season salt and pepper, to taste.
Combine the mixture, and cool it completely.
When the mixture is cooled, form a croqueta by taking a heaping tablespoon of the mixture and rolling it in your hands, like you would if you were making a meatball.
Roll the croqueta in the flour, then coat it in the beaten egg, and finally, through the Panko crumbs.
Heat the oil in a large heavy-bottom pan (cast iron works great) to about 350 degrees F. Fry the croquetas in batches, for about 4-5 minutes, or until golden brown. Remove with a slotted spoon, drain on a paper towel, and serve hot.
Serve with good Spanish wine, some salsa rosa (recipe below) and prepare for deliciousness!
Yield: 36 croquetas
Ingredients
- Croquetas
- 3 1/2 ounces unsalted butter
- 4 oz all purpose flour, for Bechamel
- 2 1/2 cups cold 2% or whole milk
- salt and pepper
- 1/2 teaspoon freshly ground nutmeg
- 14 ounces cooked peeled shrimp, diced
- 1/2 cup all purpose flour, for breading
- 1 cup Panko breadcrumbs
- 2 large eggs, beaten
- Canola oil, for frying Salsa Rosa
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 1 tbsp brandy
- 3-4 drops of Tabasco sauce
- 1 tbsp lemon or orange juice
- salt to taste
Instructions
- If you haven't already done so, cook and peel your shrimp.
- Heat a medium saucepan in a medium-low flame.
- Melt the butter in the pan, then sprinkle in the flour, stirring constantly with a whisk.
- Allow the flour to cook in the butter for a couple of minutes, to cook out the raw flour taste.
- Slowly drizzle in the cold milk, little by little, stirring the whole time, until you get a thick, smooth sauce. The sauce will thicken as it begins to heat.
- Add the shrimp, nutmeg, and season salt and pepper, to taste.
- Combine the mixture, and cool it completely.
- When the mixture is cooled, form a croqueta by taking a heaping tablespoon of the mixture and rolling it in your hands, like you would if you were making a meatball.
- Roll the croqueta in the flour, then coat it in the beaten egg, and finally, through the Panko crumbs.
- Heat the oil in a large heavy-bottom pan (cast iron works great) to about 350 degrees F. Fry the croquetas in batches, for about 4-5 minutes, or until golden brown. Remove with a slotted spoon, drain on a paper towel, and serve hot.
- Serve with with salsa rosa (combine all the ingredients).
