How to make Croquetas with Guava Sauce | Chef Chris Valdes

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground beef

Ground beef is often less expensive than pork.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for frying.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture.

Heat a pan and add room temperature butter, letting it melt without burning.

Once the butter is melted, add chopped onions and cook slowly until they become translucent.

Add flour gradually, mixing continuously until there are no white spots visible.

Slowly add milk in three parts, mixing to create a thick paste.

Transfer the mixture to a half sheet tray and refrigerate for about 1 to 1.5 hours until cool enough to mold.

Use an ice cream scooper to scoop the mixture into balls, or form by hand.

Coat each ball in flour, then dip in a beaten egg wash, and finally coat with panko breadcrumbs.

Ensure each ball is well-coated to prevent them from breaking while frying.

Freeze the coated balls if not frying immediately; they can be stored for up to 3 months.

Heat oil to 375°F and fry the balls in batches, ensuring they turn golden brown.

Remove the fried croquetas and place them on parchment paper or paper towels to drain excess oil.

Serve the croquetas with guava sauce drizzled on the plate and garnish with Gorgonzola cheese and microgreens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens