Spanish Bread Croquettes
Pane-bistecca
Spanish bread croquettes are a leftover dish that can be made from bread scraps. This is another recipe that uses up leftovers and it’s a “poor people’s” recipe!
One of the most popular and well-known dishes are croquettes. These are small, cylindrical, and oval-shaped foods. They should be deep-fried and sometimes baked. These golden brown bites are often very soft, delicious, and creamy on the inside and crispy on the outside.
The word “croquette” is derived from the French word “croquer,” which means “crunchy.” It is a filling and comforting dish. It is enjoyed worldwide as an appetizer, snack, side dish, part of a tapas meal, or even as a light meal.
This recipe is also derived from Albert Bevia fron Spain on a Fork and takes part in Volkermampft’s culinary world tour, which is traveling to Spain this month.
One of the most popular and well-known dishes are croquettes. These are small, cylindrical, and oval-shaped foods. They should be deep-fried and sometimes baked. These golden brown bites are often very soft, delicious, and creamy on the inside and crispy on the outside.
The word “croquette” is derived from the French word “croquer,” which means “crunchy.” It is a filling and comforting dish. It is enjoyed worldwide as an appetizer, snack, side dish, part of a tapas meal, or even as a light meal.
This recipe is also derived from Albert Bevia fron Spain on a Fork and takes part in Volkermampft’s culinary world tour, which is traveling to Spain this month.
Ingredients
250 g stale bread, such as baguette
60 ml Milk
4 cloves of Garlic, grated
15 g chopped Parsley
2 Eggs
Salt and Pepper
125 ml Olive Oil
Instructions
1
Step 1
Chop the bread in a blender, place in a bowl, then add the milk, grated garlic, parsley, and 2 eggs and mix together. Season well; I added chili. Knead everything well.
2
Step 2
Form croquettes from this mixture by hand and press them together well. Place on a plate. They can be stored in the refrigerator until ready to use.
3
Step 3
Heat the olive oil to 180°C and fry the croquettes until golden brown.
4
Step 4
Serve hot with Aioli.
Notes
Tapas Recipes
- Britta von Brittas Kochbuch mit Polbo á feira o Pulpo a la gallega – Tintenfisch auf galicische Art
- Friederike von Fliederbaum mit Ofenkürbis mit roten Zwiebeln und schwarzen Oliven
- Wilma von Pane-Bistecca mit Gazpacho Andaluz und Geroestete Oliven mit wuerzigen Brotbroeseln und Spanische Sardinen auf Tomatensauce und Spanische Brot Kroketten und Patatas Bravas con Chorizo und Gambas al Ajillo und Croquetas Españolas
- Petra aka Cascabel von Chili und Ciabatta mit Leche frita – gebackene Puddingwürfel und Truchas a la Navarra – Forellen nach Art von Navarra
- Jenny von Jenny is baking mit Blätterteigtaschen mit Kürbismarmelade hojaldre de cabello de angel
- Regina von Bistroglobal mit Polverones
- Simone von zimtkringel mit Empanada gallega
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Danke fürs Rezept – das ist wirklich eine super Verwertung für Brotreste!
Finde ich auch!
LG Wilma
Liebe Wilma, hoffentlich bleibt Brot über Weihnachten im Brotkasten. Dann weiß ich schon, was ich dann mache…Danke auch für den Tipp des Blogs von Albert Bevia. Da gibt es tolle Rezepte. Viele Grüße, Regina
Ja, er hat ganz schoene Rezepte und so einfach zu machen.
LG Wilma