Squid in its ink croquettes

Next to my house there is a small bar where I had croquettes of squid in its ink. Delicious, really loved it. So I tried to do the same. It was very good but I still didn’t find the trick that she put in her own croquettes as the taste was still a bit different.

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What do you need?

  • 1 shallot
  • 1 small onion
  • 1 large squid
  • Squid ink
  • 65g of flour
  • 45g of butter
  • 300ml of milk
  • 2 eggs
  • Flour
  • Bread crumbs
  • Salt, black pepper, dry garlic

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Steps:

  • Start by preparing the bechamel sauce that you will need to reserve in the fridge for 2hrs at least.
  • Fry the shallot that you will cut very thinly in a bit of oil
  • In a deep saucepan, melt the butter completely and add the flour and stir immediately
  • Add the milk and mix well. Add the shallot
  • Cook at medium fire for about 15mn or until the bechamel becomes thick (It needs to be well thick otherwise you will have difficulties to form the croquettes)
  • Let it cool and put in the fridge. Cover the bowl with a plastic film on the surface
  • In the meantime, cut the onion & squid very small and fry a few minutes in olive oil. Add the salt, pepper and garlic
  • Once cold, add to the bechamel with the ink, reserve in the fridge before starting to form the croquettes.
  • Prepare three deep plates with the flour, the bread crumbs and the beaten egg.
  • Form your croquette, try to have them all the same size.
  • Roll the croquettes in flour, then in egg and bread crumbs
  • Fry in abondant and hot oil a few minutes until cooked.
  • Let it cool on kitchen paper to remove the excess of oil.

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Chicken & Figatellu Croquettes

I made croquettes for the first time actually the other day. I love croquettes, not super healthy but it can be so good. All is on the flavour and the texture.

My first one were quite good, not the best yet but I will make an other try very soon.

These ones were made from chicken and sausage that I brought from Corsica: Figatellu. Very delicious

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What do you need?

  • 150g of chicken
  • 100g of Corsica sausage
  • 350ml of broth that we will make
  • 550ml of full fat milk
  • 150g of butter
  • 150g of flour
  • 1 onion
  • 1 laurel leave
  • 1 egg
  • 1 carrot
  • 30g of flour
  • 30g of breadcrumbs
  • Salt, black pepper
  • oil for frying

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Steps:

  • Start by cooking the chicken filet and sausage with oil and onions finely cut
  • When it starts to get brown, add the water, carrot and laurel to make the broth
  • Meanwhile, start the bechamel by melting the butter and adding the flour
  • Once well incorporated, add the milk & broth and cook for 10mn at low fire without stopping to stir.
  • Cut the chicken and sausage in tiny bits with a mixer or knife
  • Integrate the meat in the bechamel
  • Leave in the fridge overnight to get it set
  • Make small croquettes with the mixture, roll in flour, then the beaten egg and finally in breadcrumbs
  • Fry on all side a few minutes in oil
  • Set on kitchen paper to absorb the oil and eat while still warm

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