Bacalao Croquetas Recipe

Name: Bacalao Croquetas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound bacalao (dried salt cod); 1 1/2 cups whole milk; 1/2 pound boniato (tropical sweet potato); 3/4 pound red-skinned potatoes; 1/2 cup finely diced red onion; 2 tablespoons heavy cream; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh Italian parsley; 1 large egg yolk; 3/4 tablespoon roasted garlic (see note); 1/2 teaspoon cayenne pepper; 1 cup all-purpose flour; 2 large whole eggs, beaten; 1 cup bread crumbs; Vegetable oil for frying

Servings: persons

1/2 pound bacalao (dried salt cod)
1 1/2 cups whole milk
1/2 pound boniato (tropical sweet potato)
3/4 pound red-skinned potatoes
1/2 cup finely diced red onion
2 tablespoons heavy cream
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
1 large egg yolk
3/4 tablespoon roasted garlic (see note)
1/2 teaspoon cayenne pepper
1 cup all-purpose flour
2 large whole eggs, beaten
1 cup bread crumbs
Vegetable oil for frying

1
Cover bacalao with cold water and soak in refrigerator overnight; change the water two or three times.
2
Remove bacalao from water.
3
Heat milk in a medium saucepan over medium heat and, once simmering, poach fish until very tender, about 20 or 30 minutes.
4
Drain and discard milk, and let bacalao cool.
5
Peel boniato and potatoes and boil separately until fork tender.
6
Drain and combine in a mixing bowl.
7
While still warm, mash boniato and potatoes with onions, cream, herbs, egg yolk, garlic, and cayenne.
8
Season well with kosher salt and freshly ground black pepper.
9
Mix in cooled bacalao and taste; adjust the seasoning if necessary.
10
Heat 3 inches oil in a large, heavy-bottomed pot, or Dutch oven over medium heat until it reaches 325 degrees F. Place each flour, eggs, and breadcrumbs on separate shallow plates.
11
Line a large plate with paper towels and set aside.
12
Meanwhile, form 1/4 cup of mixture into balls or cakes (youll have about 24 croquetas).
13
Bread each croqueta by dusting with flour, dipping into beaten eggs, then covering with bread crumbs.
14
Deep-fry croquetas until golden brown, about 5 minutes.
15
Transfer to paper towel-lined plate and season with salt; serve immediately.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound bacalao (dried salt cod), 1 1/2 cups whole milk, 1/2 pound boniato (tropical sweet potato), 3/4 pound red-skinned potatoes, and more.

Yes, Bacalao Croquetas Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!