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Gorgonzola and spinach croquettes

Gorgonzola and spinach croquettes

people icon For 6 euro icon € 0.48 /pers. calories icon 312 kcal/100g


  • 200g. frozen spinach
  • 30g. seedless raisins
  • 125g. gorgonzola cheese
  • 120g. wheat flour (or gluten-free if you have celiac disease)
  • 50g butter
  • 50 g extra virgin olive oil
  • 900 ml whole milk
  • Salt (to the taste of each house)
  • To coat the croquette dough: Flour for coating (with or without gluten)
  • Breadcrumbs for coating (with or without gluten)
  • 2 XL eggs
  • Plenty of mild olive oil for frying

How to make gorgonzola and spinach croquettes If there is one snack in Spanish gastronomy that triumphs among the majority, it is croquettes . Each person has their favorites, either because of their flavor or the way they are prepared. Those of mothers and grandmothers are unsurpassed. We strive daily to ensure that they turn out the same, that’s where we go.

In this recipe we use spinach and gorgonzola cheese, which has a very mild flavor and texture and is perfect for the occasion. We finish the task with chopped raisins, giving these croquettes a touch of brutal sweetness that makes them very, very special.

Croquettes can be eaten as an appetizer , served at lunch or dinner with a salad on the side, or included in a buffet or snack table . They play a lot in the kitchen and are always welcome.

So that the task does not become too tedious, we prepare the dough one day and form/fry them the next. We make sure to include the entire family in the process, forming a fast-moving battering chain when there is more than one. Ah! And we usually prepare large quantities, reserving a part to freeze . How good it is to have them ready and pull them out for moments of urgency or whim.

Preparation of the croquette dough

  1. First of all, we prepare the spinach. We cook them in a saucepan with a little water, straight from the freezer, until they are tender. Drain well over a strainer, pressing to release the water they contain, and roughly chop with a knife. We hydrate the raisins in a bowl with a little hot water for five minutes. We drain.
  2. Chop the spinach and raisins with a food processor or, failing that, with a knife. It has to be very thin, so the first option is more comfortable. We reserve.
  3. In a large saucepan, heat the oil with the butter over low heat. As soon as the butter melts, we add the gorgonzola cheese and maintain a soft temperature. When the cheese melts, add the reserved spinach and raisin mixture, the flour and mix well.
  4. Next we add all the milk at once and season to taste. We may have to adjust the salt level later, but right now we add some. Cook the mixture over medium-low heat, stirring constantly, for 30-40 minutes or until the dough acquires body and thickness.
  5. When it is ready, we pour it into an elongated container (this way it will cool faster) and we cover it with plastic wrap in contact with the bechamel so that it does not form a crust. We wait for it to cool before transferring it to the refrigerator, where we will let it rest for a minimum of 4-5 hours.

Final presentation of the gorgonzola and spinach croquettes

  1. When the dough has rested enough, we form the croquettes and coat them. To do this, we prepare three deep plates: one with flour, another with the two beaten eggs and the third with plenty of breadcrumbs. We shape the croquettes with the help of two spoons.
  2. We pass each one of them through flour, then through the beaten egg and, finally, through the breadcrumbs, ensuring that they are well covered so that the filling does not come out when frying.
  3. We let the croquette batter dry for about 15-20 minutes before proceeding. Meanwhile, fill a saucepan or frying pan with plenty of olive oil and heat it to 180º C. Fry the croquettes a few at a time so that the oil does not cool until they are golden brown. Remove from the saucepan or pan and let the excess oil drain on kitchen paper on a plate before serving.

Follow all the steps of this gorgonzola and spinach croquettes recipe in the album.

Tips for perfect gorgonzola and spinach croquettes

  • With the quantities that appear in the list of ingredients, you will get about 50 croquettes on the large side. If you make them smaller, then many more. Everything will depend on the size you give them.
  • Since there are so many, you can freeze a few (always without frying). The best way to make them is to place them spread out on a tray and, once firm, transfer them to a freezer bag. This way you will have them available for any day. All you have to do is throw them directly into the hot oil to cook them.
  • A trick we use for the batter is to put the breadcrumbs in a small “taper” . So we coat them two by two. We have already commented on other occasions that they are much tastier with homemade breadcrumbs, it is another world.
  • You can enjoy more croquette recipes on the blog. From stew croquettes that are glorious, roast chicken croquettes , delicious cod croquettes , original octopus croquettes and ham croquettes full of flavor. It obtains a very thin and soft dough, which then gives us work in the batter, but the final result is spectacular.

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