Croketas D'


Gabriela´s passion is to teach. With a degree in History by University of Santiago de Compostela, she teaches at her local college. But that´s not enough for her and twice a week she becomes a cooking teacher too. And though all her dishes are outstanding, everyone enrolls in her courses because of her famous croquetas made with codfish and piquillo (red) pepper. Unbeatable!

THE BEST CODFISH, WITH THE BEST PEPPERS

One afternoon, a student told Gabriela about a great ready-made mixture to use instead of fresh codfish, but she knows better: nothing like the real thing! It might take more time in order to prepare it but the result is much more tasty and healthy.And if codfish is first-class, peppers are no less important!

Ingredients: Pasteurized cow milk, wheat flour, butter (pasteurized cream and lactic ferments), codfish (Gadus Morhua) (12%), red pepper (red pepper and citric acid) (4%), onion (onion and olive oil), salt, breadcrumbs (wheat flourand yeast), feeding mixture (wheat flours).

ORIGINAL HOME-STYLE BÉCHAMEL SAUCE

Flour, butter and fresh milk. The secret of these “croketas” is in the béchamel sauce, made with the traditional recipe, using only fresh and natural ingredients. Only with the best béchamel sauce you get the best “croketas”.

COOKED TO PERFECTION...

Don´t defrost “croketas”.

Fry in a frying pan or fryer with plenty of very hot olive oil (180ºC) for 3-4 minutes until golden. “Croketas” must stay completely submerged. Drop few at a time so as not to decrease oil temperature.

Let stand for a minute.

Tip: Do not ever reuse burnt oil. However, if you have kept it frying at in between 160º and 180ºC, you can reuse it several times if you preserve it carefully using a coffee filter. Should you need to dispose of it, take it to a Green Point inside a plastic bottle, being highly polluting.

ALLERGENS

Lactose

Gluten      

Fish