I probably haven't been off my cooking duty like last two weeks since I moved to Germany. We've been too busy going out to bars, restaurants, friend's place to watch World Cup games and never had proper meal at home. How weired it feels to have an empty fridge! Well, the exception was for Mexico VS Brazil game night; salt cod croquettes. This Spanish pinchos can be served with Aioli sauce or tomato sauce and makes a perfect snack for a sports night.
Ingredients (makes about 30 small bolls)
250g bacalao/salt cod (desalted and boiled)
50g butter
1/4 cup and 2 tbsp. flour
700ml milk
1/2 cup flour
1-2 eggs
Panko/bread crumbs
olive oil for frying
50g butter1/4 cup and 2 tbsp. flour
700ml milk
1/2 cup flour
1-2 eggs
Panko/bread crumbs
olive oil for frying
Directions
1. Melt butter in a skillet and cook bacalao.
2. Add flour and cook for 3-4 min.
3. Then add milk gradually just like making Bechamel sauce. Turn off the heat and cool to room temperature.
4. Prepare flour, beaten eggs and bread crumbs in separate bowls/baking pans. Make small bolls of cod mixture. Dust them with flour, dip in eggs and coat with bread crumbs.
5. Deep fry in olive oil at 180°C/350°F until golden brown.
-Jun. 12 grocery shopping € 11.64/ € 189.59 left
-Jun. 14 grocery shopping € 15.47/ € 174.12 left
2. Add flour and cook for 3-4 min.3. Then add milk gradually just like making Bechamel sauce. Turn off the heat and cool to room temperature.
4. Prepare flour, beaten eggs and bread crumbs in separate bowls/baking pans. Make small bolls of cod mixture. Dust them with flour, dip in eggs and coat with bread crumbs.
5. Deep fry in olive oil at 180°C/350°F until golden brown.
-Jun. 12 grocery shopping € 11.64/ € 189.59 left
-Jun. 14 grocery shopping € 15.47/ € 174.12 left
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