Elegant Spinach, Pine Nut, and Raisin Croquettes
Croquetas de Espinacas, Piñones y Uvas PasasWhile most Spanish croquettes traditionally feature meat or fish, this unique vegetable rendition, combining the flavors of spinach, pine nuts, and raisins, is exceptionally gratifying. The raisins contribute a touch of sweetness, and the pine nuts offer a subtle crunch.
Ingredients
Makes 12 delectable tapas
- 4 tablespoons 1/2 stick of unsalted butter
- 5 tablespoons of high-quality olive oil
- ¾ cup of all-purpose flour
- 1 ½ cups of milk
- ½ cup of vegetable broth or water
- 2 tablespoons of dry sherry such as Fino
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- ⅛ teaspoon of ground nutmeg
- 2 tablespoons of finely chopped pine nuts
- 2 tablespoons of plump raisins
- ¼ pound of cooked finely chopped spinach, well drained
- 1 large egg lightly beaten
- Bread crumbs for coating
- Extra-virgin olive oil for frying
Instructions
- Begin by heating the butter and olive oil in a small saucepan over medium heat until the butter melts.
- Add the flour and cook, stirring constantly, for approximately 2 minutes.
- Gradually blend in the milk, vegetable broth (or water), sherry, salt, pepper, and nutmeg.
- Cook, stirring continually, until the mixture thickens, turns velvety and smooth, and begins to gently bubble.
- Stir in the finely chopped pine nuts, plump raisins, and well-drained spinach, and continue to cook for an additional minute.
- Let the mixture cool slightly, stirring occasionally to release any excess steam.
- Spread the mixture onto a dinner plate and allow it to cool completely, then refrigerate it until it firms up enough to handle.
- Prepare two separate shallow bowls for the eggs and bread crumbs.
- Mold the spinach mixture into charming 1-inch balls.
- Carefully dip each croquette into the beaten egg and then generously coat them with the breadcrumbs.
- Allow the croquettes to rest until they become dry, which should take about 10 minutes.
- Heat at least 1 inch of extra-virgin olive oil in a medium skillet over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a delightful golden brown in just 60 seconds.
- Gently place the croquettes in the hot oil and fry them, turning them several times, until they acquire an exquisite golden hue.
- Using a slotted spoon, transfer these golden croquettes to a paper towel-lined plate, allowing any excess oil to drain.
Notes / Tips / Wine Advice:
Serve these exquisite tapas while they are still hot, savoring the harmonious blend of spinach, pine nuts, and raisins