How To Make Spinach Croquettes

The first step to start to make spinach croquettes consists of cleaning and cooking the spinach. Add salted water to a pan and when it starts to boil add the green leaves; after about 10 minutes we can remove from heat and drain them with the help of a strainer. This process helps in retaining the vibrant color and nutrients of the spinach, making your croquettes not only delicious but also healthy.

With the spinach drained, put it on a wooden board and chop until very thin and then put aside. Chop the onion also in very fine pieces and reserve. If you have chosen to add ham to the recipe, this is the time of cutting the ham into very small pieces so that it integrates with the other foods. When chopped finely, these ingredients blend well, ensuring each bite is packed with flavor. You can also experiment by adding a touch of garlic for extra aroma.

Now put the butter and a splash of oil in a pan. When hot, add the onion and leave to cook; when we see that it turns to a golden brown colour, add the chopped ham (optional) and then the spinach. Add salt and pepper to taste and fry for 5 minutes. This step is crucial as it enhances the flavors, allowing the ingredients to meld beautifully.

When the ingredients are mixed, it is time to give the dough its correct consistency for the spinach croquettes. To do this add flour and mix it with the help of a whisk; let it cook for about 3 minutes, stirring all ingredients. With this step, we get the croquette dough to become consistent and homogeneous. You might want to consider using a blend of whole wheat and all-purpose flour for added texture and nutritional benefits.

Next we add the milk slowly into the pan, stirring constantly; put up the heat and stir with patience so that the dough becomes smooth and creamy. If too much milk has been added, add a little flour and salt; the aim is that the dough is light, consistent, and perfect to batter the croquettes. It should be noted that using room temperature milk helps in achieving a smoother consistency.

The next step is to spread the dough onto a tray that fits in the refrigerator. Cover with cling film and place in the fridge for 3 hours to let it cool, allowing the flavors to meld and the mixture to firm up, making it easier to shape into croquettes later on. This chilling step is essential for achieving a texture that holds together during frying.

After this time, remove the plastic wrap and start to make balls with the dough; remember that these balls will be the size of the croquettes so do not make them too big or too small. Aim for uniformity to ensure even cooking. If you find the dough sticky, slightly dampen your hands with water to make handling easier.

The last step of the recipe consists in battering the spinach croquettes: first pass them through a container with the beaten egg and then roll on the breadcrumbs. For an extra crispy texture, consider using panko breadcrumbs. Place them in a pan with abundant hot oil and turn when they start to go golden brown. Make sure the oil is at the right temperature, as too low a temperature will make the croquettes absorb more oil, and too high might burn the coating.

When they are made on both sides, you just need to take them out of the pan and place them on a plate lined with paper towels to remove excess oil. And ready! Now you just have to enjoy a delicious dish. Serve them hot with a side of aioli or a fresh salad to complement their rich flavors. This dish not only makes for a great appetizer but can also be an enticing main course when paired with complementary sides.

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