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.
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
- Bread crumbs
- Salt, black pepper, dry garlic
- 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.