Monday, October 10, 2011

103: Croquetas de Langosta

4 Tablespoons butter
1 teaspoon onion, finely chopped or minced
1 cup milk
3/4 cup flour
1/2 teaspoon salt
1 teaspoon seafood seasoning (such as Old Bay, not red)
1/8 teaspoon black pepper
1 teaspoon dry white wine
2 cups lobster meat, boiled and ground
2 eggs, beaten
1 cup Cuban cracker meal (galleta molida)

1. Heat the butter in a medium-sized sauce pan.
2. Fry the onion in the butter until softened.
3. In a blender, mix the milk, flour, salt, seafood seasoning and black pepper.
4. Use a wooden spoon to stir the blended ingredients with the butter and onions, over low heat.
5. Stir constantly until mix forms into a loose dough-like consistency.
6. Remove from the heat.
7. Add the dry white cooking wine and cooked, ground lobster meat.
8. Mix the ingredients well to form the batter.

9. Set the batter in a shallow bowl and place in the refrigerator until it cools completely.
10. Once the batter has cooled, take a spoonful and form it into a croqueta shape (cylindrical, about 3" in length and 1" in circumference) with your hands.
11. Roll the shaped batter in the egg, then the Cuban cracker meal.

12. Repeat #11.

13. Heat the oil in your deep fryer to 375 degrees.
14. Fry the croquetas, without overcrowding the fryer basket, for about 3 minutes per batch.
15. Remove croquetas from the oil and place on paper towel-lined plates.

- Posted using BlogPress

No comments:

Post a Comment