adminRincon de Ruzafa
I often visited Rincon de Ruzafa, Benidorm and there was a small cafe/bar owned by an elderly couple who would make me Rabas, which is a type of squid in batter that had a unique flavour. When they retired the place was empty for a bit, until La Croqueta opened and took its place. I was quite sad that the original owners had gone.
La Croqueta
Going to La Croquetas could be a bit intimidating, as it’s usually quite crowded and there are not many tables to sit at. The menu is also small, consisting only of croquetas. Despite this, the atmosphere is unpretentious and they do what they do well, without trying to be something they are not.
So we were looking for snack and I know my wife loves ham croquetas so I suggested we visit for the first time I love Rincon de Ruzafa as we often frequent Zodiac and La Mina so you can also get something to eat in the quiet square away from the hustle and bustle of the Old Town.
The staff were very good and helpful it’s quite simple you buy a drink and can choose from a few different croquetas of the day we both have Polla La Curry (chicken curry) and they were very nice a good choice I also ordered a Bacalao (salted cod). It’s a basic bar and don’t expect table service and keep an ear open for when they shout your order, it be fair I do think they will bring them to you if you miss your shout.
Croquetas
You can get them all over Benidorm some are bought in frozen but at La Croqueta they are handmade and you can tell the difference. When I first tried them I thought they were similar to potato croquettes but they are very different there is no potato as the filling is made from a Bechamel sauce. Typically you get ham, chicken and cod but La Croqueta makes many more varieties.
To Make
While these classic ham croquetas serve as the foundation, they can effortlessly transform into cheesy delights. Feel free to swap in shredded cooked chicken, tuna, salt cod, shrimp, chorizo, or any other ingredient that tickles your fancy. Croquetas provide an excellent canvas for using up small quantities of leftover proteins or vegetables. Just be cautious not to introduce excessively moist ingredients and adjust the seasoning accordingly.
If you opt for ham, finely shred or dice it. In case you choose to use leek, finely dice it (although a small onion or shallot is a viable substitute).
Begin by heating the oil and butter in a medium, sturdy saucepan over moderate heat. When the butter has melted, add the diced leek and a pinch of salt. Sauté gently for about a minute, until it starts to soften.
Add roughly two-thirds of the ham to the pan and continue to sauté until the leek is soft but not browned. Reduce the heat slightly, gradually incorporate the flour, and gently fry, stirring regularly, for a couple of minutes. Meanwhile, if you’re using cheese instead of ham, grate it.
Incorporate the milk to create a smooth paste, then cook for approximately 15 minutes, stirring regularly, until the sauce thickens to the consistency of dense potato puree. Remove from heat, then stir in the cheese (if using) or add the remaining ham if not. Season to taste with black pepper and a touch of grated nutmeg; additional salt may or may not be necessary.
Transfer the finished béchamel to a bowl, allow it to cool slightly, and cover its surface with cling film to prevent a skin from forming. Let it cool completely in the fridge for at least two hours or until it solidifies. You can prepare this up to three days in advance.
Crack the eggs into a shallow bowl and beat them. In another shallow bowl, combine the breadcrumbs and cheese, mixing them together. Take a dessert spoonful of the béchamel mixture, which should now be quite firm, and place it on a baking tray or plate. Repeat this process with the remaining béchamel, then dust your hands with flour and roll all the spoonfuls into cylinders.
Dip each croqueta in the beaten egg, allowing excess to drip off, and then coat it with the breadcrumb mixture. If you don’t plan to fry them immediately, you can chill or freeze them at this stage. To freeze, arrange them on a tray, allow them to freeze solid, and then transfer them to a container or bag. Remember to thaw before frying.
Once the oil reaches the right temperature, gently place four croquetas into it and fry until they turn golden all over, flipping as needed. Remove them with a slotted spoon, drain briefly on paper towels, lightly sprinkle with salt, and serve promptly (or keep them warm in a low oven while repeating the process with the rest).
