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How to make croquettes with the Thermomix. egg croquettes

How to make croquettes with the Thermomix. egg croquettes

people icon For 4 euro icon € 0.28 /pers. calories icon 297 kcal/100g


  • 2 hard-boiled eggs
  • 700 ml whole milk
  • 50 g extra virgin olive oil
  • 50g butter
  • 250 g wheat flour
  • Salt and freshly ground black pepper (to each household’s taste)
  • For the coating of the croquettes: Breadcrumbs
  • 1 XL egg
  • For frying: Mild extra virgin olive oil or sunflower oil for frying in abundance

If there is a recipe that all (or almost) Spaniards like, it has to be the croquette . The queen of tapas, always welcome at our table. Adored by children and adults, versatile and very, very addictive. It is impossible to eat just one. Especially when it is a good croquette, creamy on the inside , with a thin layer of batter and well fried.

Getting the perfect croquettes is easy, although the task is laborious . We are not going to fool anyone. However, if we divide the process into two parts, things become more bearable. We recommend preparing the dough one day and forming and frying them another day.

With this the dough rests and gains consistency, making the second part easier. For the latter it is good to have an extra pair of hands to help because it is finished in no time. If this is not your case, put on some music and enjoy the process with joy. I advise you to go through our special article on croquettes , reading it beforehand is not a bad idea, to avoid any problems that you will not have foreseen.

Preparing the dough is simple if we do it with Thermomix as it frees us from the task of stirring for the required 20 minutes. This time we used the robot and we were able to dedicate that time to other tasks, which is appreciated! In addition to taking away work, one thing that Thermomix guarantees when making croquettes is a creamy, homogeneous dough, well cooked and without lumps . A marvel.

Preparation of boiled eggs or hard-boiled eggs

  1. If they are not ready, prepare the hard-boiled eggs . Heat plenty of water in a saucepan with a handful of salt and a splash of vinegar. When the boil starts, introduce the eggs with the help of a spoon so that they do not hit the bottom or walls of the saucepan. Cook for 10-12 minutes, then remove and cool immediately by submerging the eggs in ice water.
  2. Peel, roughly chop and place in the Thermomix container. Chop by programming 5 seconds at speed 5. Remove the chopped egg and set aside.

Preparation of the croquette dough

  1. Clean the glass and dry. Pour the extra virgin olive oil and butter inside and program 3 minutes, Varoma temperature, speed 2.
  2. Add the wheat flour and program 4 minutes, 100°C, speed 3. Stop the machine two or three times and clean the edges with a spatula so that no untoasted flour remains.
  3. Add the milk and mix for 10 seconds at speed 6. Then program 10 minutes, 100 °C, speed 3 1/2. If the bechamel needs to be thicker, program another 2 minutes at the same temperature and speed.
  4. Season with salt and pepper, add the chopped egg and mix for 10 seconds, speed 3.
  5. Pour the dough into a bowl, cover with plastic wrap and let it cool to room temperature. Transfer to the refrigerator so that the dough takes shape until it is time to form the croquettes (at least 3 hours, preferably overnight).

Shape, fry and present croquettes with Thermomix

  1. When forming the croquettes, prepare four plates. One with a little wheat flour, another with beaten egg, another with breadcrumbs and a fourth to place the croquettes once formed.
  2. Take portions of dough of equal size and roll them lightly and gently. Place on the plate with the flour and stir until the entire surface is covered. Pass through beaten egg, breadcrumbs and fry in a pan with plenty of hot oil. Drain well and remove excess oil with absorbent paper before serving.

Follow this recipe for croquettes with Thermomix in the album step by step . Don’t miss any detail so that they come out perfect with this kitchen robot.

Tips for perfect croquettes with Thermomix

  • To form the croquettes without problems, it is essential to chill the dough well . This way it gains consistency and coats better. It is best to prepare the dough the day before, leave it overnight in the refrigerator and form/fry the next day.
  • Cover the hot dough with plastic wrap , touching the dough, so that it does not form a crust.
  • Making croquettes is a bit laborious, so you can take advantage of making a good quantity and freezing. Then you just have to take them out and fry directly in very hot oil whenever you feel like it.
  • To freeze the croquettes , once they are made and before frying them, we cover the tray with plastic wrap and place it in the freezer for 5 hours; They will be semi frozen once time passes. We remove them from the tray and put them in a freezer bag. We put it in the freezer and reserve until we are going to use it.
  • A good batter is essential so that the croquettes do not break when frying. It is best to let them dry once breaded, on a plate in the air, for 45-50 minutes before frying.
  • Frying the croquettes is also important , the temperature of the oil is key for them to come out perfect. The ideal is 180 °C. Heat a good amount of oil to this temperature and fry in batches of 3 croquettes, no more, to prevent the oil from cooling excessively. Once inside the oil, do not touch or turn them. The less you handle them, the more likely they are to come out of the pan perfectly.

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