Perfect gluten-free croquettes, all the tricks for creamy croquettes
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Total: 1 h 15 min Diners: 8
The last time I went to Casa Belarmino was because one of the dinners of the Gastro Féminas meeting was held there; three days of talks, debates and meals around the importance of women in gastronomy, especially because we are the ones who have traditionally preserved the culture of each of the countries.
Along with the fact that I found this congress tremendously attractive, interesting and necessary (my congratulations from here), the dinner at Casa Belarmino was fascinating. They cooked both Ramona (from the house), as well as the Argentinean Narda Lepes and María Busta from Casa Eutimio (Lastres) and gave an example of how to articulate a menu from different culinary optics but in which everything has a sense, a common thread.
Particularly I think it was a good idea that Narda was coupled to the local product, that she did not take anything “prepared” and imposed from her kitchen but dared to cook at the moment with what was in Asturias: she used seasonal figs, Asturian cheeses, onions from there… but without leaving present her style of cooking with her crunchy bread rolls based on cassava flour, for example. For me it was exciting.
Equally as exciting as the croquette they can boast of at Casa Belarmino. They make it with Joselito ham, its breading is very thin and its interior creamy, milky, tender, perfectly bound… the béchamel sauce perfect for my taste. I asked and they told me that they were totally gluten-free and that they got that texture from rice flour. They told me no more.
So I had to get down to work and try until I got close to something similar. Now I do not know if I always make gluten-free croquettes! Because the béchamel is absolutely silky, without a lump, without cutting, homogeneous and perfect. There are recipes of which one is especially proud and this is one of them.
I must warn you that handling the dough is not easy, it may seem that it will crumble so you have to treat it with care and affection. And fry them also with care and love because they can explode. If you succeed, you will be very happy. Of course, we can make the croquettes in all the flavors we like: chicken and ham, truffle, egg, chorizo….
How to make the perfect gluten-free croquettes
Clara Villalón gluten-free ham croquettes
Ingredients
. Butter, 65 g Ham cubes, 180 g Whole milk, 1 liter Rice flour, 75 g Cornstarch, 30 g Salt, c/s Gluten-free breadcrumbs, 300 g Eggs, 6 pc Mild olive oil, plenty for frying
Step 1
Pebble the ham until fine. Melt the butter in a high-walled pan and fry the ham in it until it changes color.
Step 2
Add the two types of flour there, stir well with a whisk, a couple of minutes and pour in the milk.
Step 3
When the béchamel begins to thicken, which is clearly noticeable, lower the heat to the minimum and continue stirring for at least 15 minutes.
Step 4
Salt just at the end, stir well and pour into any container. Filter and cool completely. I recommend at least 16 hours in the fridge, not in the freezer. Never.
Step 5
Prepare a plate with the breadcrumbs, another plate with the beaten eggs and shape the croquettes by coating your hands in oil a little. Dip first in egg and then in breadcrumbs.
Step 6
Fry in plenty of olive oil, very hot, so that they brown quickly on the outside and there is less risk of them breaking. If they are a little uncovered on top, add a little oil with the help of a skimmer. It is possible that they start to cry, exploding slightly by the contact of the béchamel with the oil, so be careful with that. It is best to touch them as little as possible while frying and never try to turn them over.
