Home-made Croqueta Shells

There are a few things I always miss from home.

I know I could make them myself (if I just followed the recipe) but they just don’t taste the same.

One of those things is Croquetas, or Conchas (cos we make them in scallops’ shells at home)

Croqueta Shells recipe

a deliciously thick bechamel with ham or chicken (or tuna if you are so inclined) breaded and fried.

Oh soooo deliciously traditional. I have flashbacks to my childhood every time I get my hands on one!

So, since I was home a few weeks back, I decided to share our secret with you, but shhh! don’t go about spreading it, ok? πŸ˜‰

In our case we like our food to be as much fun as possible, so if you can get your hands on some medium/ big empty scallops’ shells, you can do them like this:
Home-made Croqueta Shells
An alternative fun way to eat Croquetas, perfect for the little (and not so little) ones!

For about 7 medium pieces you’ll need:

  • 1/2 L milk
  • 3 o 4 Tbs flour (apx. 80 gr)
  • 100 gr butter (or 50 gr olive oil and 50 gr butter)
  • whatever you want to fill them with (ham, chicken, tuna, spinach, etc) finely chopped
Home-made Croqueta Shells
You’ll start by melting the butter in a sauce pan, and mixing it with the flour. You’ll do everything in low power, or it’ll burn.

Once well mixed, start to slowly add the milk while constantly removing it so no lumps of flour/butter mix form. (It has to be smooth!) Add your chicken/ ham pieces now too. You’ll see it’ll slowly start thickening, you can adjust the flour or milk amounts depending on how thick or runny you want your bechamel to be. For the shells I’d recommend doing it a bit on the thick side or it’ll be hard to keep it inside the form.

When the bechamel is ready, remove it from the fire.

If you are doing shells: with a spoon fill the forms with the bechamel and place them somewhere cool and dry, cover them with a cotton cloth, and let them rest for a few hours (for best results, leave overnight).
Home-made Croqueta Shells
Home-made Croqueta Shells
When you decide it’s time to eat, bread them (on the side of the bechamel only), dip it in egg, then bread it again, fry them in a small pan with very hot oil until toasted to your taste, serve, and dig in!!

Home-made Croqueta Shells
Home-made Croqueta Shells

Alternatively, if you are doing traditional croquetas: Pour the mix into an oven dish, place it somewhere cool dry, and proceed as with the shells, let it rest for a few hours or overnight.

When time to eat comes, with a spoon, grab the desired amount of bechamel and roll it, bread it thoroughly, dip in egg, bread it again, fry as we did with the shells, and serve!

So that’s how ma’ mama makes them my dears!

Hope you enjoy and let me know if you try them down in the comments below or tag us on a photo on Instagram!

H.

β™₯β™₯β™₯

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