CALÇO-CRETAS
When it is Calçot- Season in Catalunya there is a so called "Calçotada" every weekend! Friends and family meet up to throw big piles of muddy onion on the fire. Under the burnt skin there is small, super sweet onion hiding that you dip in the traditional Romesco sauce before eating. We had lots of left overs of our homemade Romesco sauce and wanted to try something new... Calçot Croquettes! They are absolutely delicious!
SERVES: 12
COOKS IN: 13h
DIFFICULTY: 7/10
INGREDIENTS
- 6 calçots or 2 leaks, in fine slices
- 350ml plant milk, at room temperature
- 70g all- purpose flour
- 100ml Romesco sauce
- 3 tbsp olive oil
- 1 tsp salt
Batter:
- 1/2 cup chickpea flour
- 1/2 tsp baking powder
- 3/4 cup soy milk
Crust:
- 1/2 cup panko bread crumbs
- 1/2 cup normal bread crumbs
TO EAT WITH
- more Romesco sauce
METHOD
1. Fry the calçots or leaks in the olive oil until soft, 3-5 minutes
2. Add salt and flour and stir until flour is well combined with the leak
3. Add mixture of milk and Romesco sauce and stir heavily
4. Let cook for 5 minutes on low heat until thickens
5. Move all into a Tupperware and let rest in the fridge 12 hours
6. Divide mixture into 12 croquettes
7. In a bowl mix all ingredients of the batter
8. Prepare another bowl with all ingredients of the crust
9. Dip each croquette into the batter and cover with bread crumbs straight after
10. Either fry croquettes in oil or bake in the oven on 200°C until golden brown