Spanish Leek Croquettes (Croquetas de Puerro) Tapas Menu
These Spanish leek croquettes are perfect for a tapas menu. They’re easier to make than you would imagine and you won’t believe how incredibly delicious they are!
This past February I took my parents to Australia.
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FOR THE SPANISH LEEK CROQUETTES RECIPE, SCROLL DOWN.
If you knew my parents, you’d give me a prize for this feat of convincing them to go Down Under, because both of them were so incredibly steadfast on the fact that they’d never, ever go to Australia. They protested that it was too far, just too long of a flight, and they simply didn’t want to go–they gave me every excuse under the sun.
So what convinced them to go? I told them, “You only live once”, and if my mum really wanted to see her first cousins, this would probably be her only opportunity. She changed her mind pretty quickly and was on board before Dad.
I had to give him the silent treatment for a couple of days, because he had no good excuse for why he didn’t want to go. (I told him the long flight didn’t cut it.)
Of course, I knew once they were there, they’d absolutely love it, and have a great time (especially my dad). He complains the longest beforehand, and raves about it the most after the fact.
Australia Trip and Tapas?
I took my parents to two tapas restaurants when we were in Australia: one in Sydney and one called Tapas Tapas Bodega (sadly, they have since closed) a family owned restaurant in Turramurra. My parents had never had tapas before, but they loved it.
On our second outing, I ordered a few things at Tapas Tapas Bodega to get us started. We began to eat, enjoying olives, tortilla (egg and potato dish), pa amb tomaquet (toasted Catalan bread with tomato, garlic, and olive oil-similar to Italian bruschetta), sizzling wild Australian prawns, and of course, some sangria.
However, it was the leek croquettes that floored all three of us–in a good way.
They honestly didn’t look like something that are “knock your socks off” delicious, but they were! All three of us tasted one at the same time and we just looked at each other after the first bite. The crispy exterior gave way to a soft and creamy filling that had the most subtle leek flavor.
Another tapas recipe to try: patatas bravas!
Of course I had to ask if the owners would be kind enough to give me the leek croquette recipe and I promised to give credit when I shared it. I was so lucky! Not only did Crista agree to share the recipe, but her son, Chef Julian, had already made a YouTube video (which is no longer online) making the croquettes–I was over the moon, especially since I really love leeks.
NOTE: prepare the mixture the day before you want to serve the leek croquettes, as one step requires overnight chilling.
I had never tried such a croquette in Barcelona, but Tapas Tapas Bodega’s cuisine is from the Catalonia Basque region of Spain.
TAPAS TAPAS BODEGA (update: sadly, the restaurant closed post-Covid) 😭
Spanish Leek Croquettes (Croquetas de Puerro)
Slightly adapted recipe courtesy of Chef Julian of Tapas Tapas Bodega Makes 16 (serves 8)
FULL PRINTABLE RECIPE BELOW
Ingredients
- onion
- bay leaves
- whole cloves
- olive oil
- leeks
- milk
- butter
- flour
- salt
- nutmeg
- egg
- breadcrumbs
Directions
Begin by attaching two bay leaves to a small onion with four cloves.
Finely chop the leek(s).
Sauté the leeks in about 2 Tbsp olive oil over medium heat (do not brown).
While the leeks are cooking, put the milk in a pot and add the onion. Heat to 175˚F (80˚C).
In a medium sized pot, melt the butter, then add the flour.
Stir briskly, and cook the flour and butter to avoid the raw flour taste. Begin adding some of the hot milk (remove the onion first). Continue adding milk and stirring quickly until all the milk has been added.
Add salt and nutmeg and continue cooking and stirring until the béchamel thickens (watch the video to see the consistency). Next, add the sautéed leeks.
Cook over low heat, stirring until the béchamel stays when pulled away from the side of the pot (see the video for a visual).
Pour into a container, cover with parchment paper, then refrigerate overnight.
The next day, shape the mixture into round balls about 50 g (1.75 oz) each.
They’re quite easy to handle.
Dip each croquette in beaten egg with some milk.
Then immediately roll in breadcrumbs, and store in container until ready to fry.
(We froze some like this and they were great to use later; just defrost in the fridge then fry.)
When ready to fry the leek croquettes, heat some oil (I used sunflower with a little olive oil) to 320˚F (160˚C). Fry the croquettes until golden brown and heated all the way through.
Remove from oil and drain well.
Place on paper towel lined plate or tray.
Serve hot with a little mayonnaise, if desired.
They’re absolutely scrumptious!
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Spanish Leek Croquettes (Croquetas de Puerro)
Ingredients
- 1 small onion
- 2 bay leaves
- 4 cloves
- 2 Tbsp olive oil
- 1 large leek (about 8 to 10 oz/ 225-280 grams once finely chopped)
- 3 cups whole milk
- 2 oz butter (good quality)
- 3 oz flour
- 1 ½ tsp sea salt
- ⅛ tsp ground nutmeg
- 1 egg (with a splash of milk for egg wash)
- ¾ cup breadcrumbs (as needed)
- olive oil (as needed for frying)
Instructions
- Begin by attaching two bay leaves to a small onion with four cloves.
- Finely chop the leek(s) if you haven't yet done so, then sauté them in about 2 Tbsp olive oil over medium heat (do not brown).
- While the leeks are cooking, put the milk in a pot and add the onion. Heat to 175˚F (80˚C).
- In a medium sized pot, melt the butter, then add the flour.
- Stir briskly, and cook the flour and butter to avoid the raw flour taste. Begin adding some of the hot milk (remove the onion first). Continue adding milk and stirring quickly until all the milk has been added.
- Add salt and nutmeg and continue cooking and stirring until the béchamel thickens (watch the video to see the consistency). Next, add the sautéed leeks.
- Cook over low heat, stirring until the béchamel stays when pulled away from the side of the pot (see the video for a visual).
- Place into a container, cover with parchment paper, then refrigerate overnight.
- The next day, shape the mixture into round balls about 50 g (1.75 oz) each.
- Dip each croquette in beaten egg with some milk. Then immediately roll in breadcrumbs, and store in container until ready to fry. (We froze some like this and they were great to use later; just defrost in the fridge then fry.)
- When ready to fry the leek croquettes, heat some olive oil to 320˚F (160˚C). Fry the croquettes until golden brown and heated all the way through.Remove from oil and drain well. Place on paper towel lined plate or tray.
- Serve hot with a little mayonnaise, if desired.
Notes
- These freeze nicely, and if you have an air fryer, they will end up being fresh and crispy after re-heating them!
Nutrition
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Substituted Brussel sprouts for the leeks. A couple of our friends don’t care for leeks
Turned out great!!
Wow! That’s brilliant, Bob! Good to know they turned out well! (Please click on the 5 stars above the PRINT button if you get a chance! THanks)
Croquettas are my favourite tapas but I’ve never seen them made with leeks. Thanks for a great recipe.
So happy we ordered them at the tapas restaurant in Australia! :) Thanks, Janice!