Calçots Croquettes with Calçots Sauce
Ingredients
- 300 g roasted calçots
- 45 g flour
- 250 ml milk
- 1 a knob of butter
- frying oil
- salt and pepper
- 2 eggs for coating
- breadcrumbs for coating
SAUCE USED
Instructions
- We chop the roasted calçots into very small pieces and sauté them in a pan with the butter.
- Add the flour and let it cook, making sure it doesn’t burn. Once the flour is toasted, gradually add the milk, stirring constantly, until the mixture thickens. Season with salt and pepper, then let it cool.
- Once the croquette dough is cold, transfer it to a glass container and let it cool for a few hours in the refrigerator.
- When the dough has the right consistency, we shape the croquettes. We dip them in egg and breadcrumbs and fry them in plenty of hot oil.
- We serve accompanied by Calçots Olivera d'Atenea Sauce.