PASO A PASO
STEP BY STEP
We make authentic Spanish croquetas, so we sometimes need to look outside of Ohio for some specialty ingredients. For everything else, we make it a point to source as close to home as possible.
Butter. Flour. Milk. Every croqueta has the same beginnings.
Flavors are folded in and the bechamél begins to take on its unique characteristics and colors.
After a day of hard work, the bechamél and the cook need to rest. The masa is set to chill overnight so that the following day it can begin to take its shape.
The masa is taken out of the fridge and deftly rolled or cut into form, dusted in flour, dunked in egg, and finally rolled in panko. You need to be quick or else you'll have a delicious mess on your hands!
It only takes about three minutes until they're ready, but be careful before you take a bite - they are hot!
Whether they are rectangular, circular, or somewhere in between, our croquetas are gauranteed to make you drool!