Tuna croquette skewers
I love croquettes in all their forms. Today, with these tuna croquette skewers, I'm sharing more of a presentation idea than a recipe. I use red and green bell peppers sautéed in a pan, but you can play around with the croquette flavors and the ingredients you use for the skewers.
Ingredients · Servings 4
- 75g of butter
- 50g of extra virgin olive oil
- 170g of plain flour
- 1 can of good quality pickled bonito from the north —about 190g drained net weight—
- The broth contained in the can of bonito —about 75g in 250g cans—
- 725 g of milk
- A little salt
- Breadcrumbs
- 1 egg
- Extra virgin olive oil for frying them
- 1 green pepper
- 1 red pepper
- 1 tablespoon of extra virgin olive oil
- A pinch of salt
Method · 12 h 35 min
- Pour the butter and oil into a non-stick saucepan. When they are hot, add the flour and stir it gradually until it is golden brown.
- Next, add the broth from the can of tuna, the hot milk, and the flaked tuna. Stir with a whisk until smooth. It's important to keep stirring the mixture. When it starts to thicken, taste and adjust the salt if necessary. Once it comes to a boil, remove the mixture from the heat.
- Pour the dough into a container where it won't be too spread out and let it cool —I make them overnight—.
- Take portions of the dough with a spoon and shape them into croquettes with breadcrumbs —don't use too much—.
- Beat the egg well. Dip the croquettes in the beaten egg and then coat them again in breadcrumbs. Leave them on the kitchen counter for a while, separated from each other, to dry.
- Fry them in plenty of hot oil, taking care that they cook through without burning on the outside. Transfer them to a colander and then to paper towels before serving to remove excess oil.
- Wash the peppers, dry them, remove the stem and seeds, and cut them into pieces like the ones in the photo.
- Put the oil in the pan and when it's hot, add the peppers with a little salt. Cover so they steam and let them cook until they're tender to your liking.
- Ideally, you should do both processes simultaneously, frying the croquettes and the peppers, so that the skewers are served hot.
- Make the skewers alternating croquettes and peppers to your liking and serve immediately.
Recipe for bonito croquette skewers
- The broth that the can of bonito contains —about 75g in 250g cans—.
