Julio's Delicatessen

Click here for a PDF of this recipe without photos.

I recently visited Andorra and Spain with some friends.  Nearly every restaurant we visited served croquettes – with tuna, jamon iberico, bacalao, you name it.  My friend Ricard mentioned that his mother, Sra. Helen Menendez, makes excellent croquettes.  He got the recipe from his mom and sent it along.

Enjoying tapas in Andorra

Here’s the recipe as Sra. Menendez sent it:

• 4 Papas cocidas
• 1/4  Cebolla picada (fina)
• 1 o 1 ½ latas de Atun (agua o aceite)
• 2 tsp de perejil picado (fino)
• 1 huevo

Ya que esten cocidas las papas hacerlas pure, agregar sal (o sal con ajo) al gusto.  Agregar todos los demas ingredients y mezclarlos a mano hasta que quede una masa uniforme.  En un plato ondo agregar pan molido.  Tomar una porcion de la masa y hacer bolita o ovalo, empanizar con el pan molido y freir en aceite.

Ricardo translated it into English and gave me permission to use ham instead of tuna.  It took me 2 – 3 batches before I got the frying process dialed-in, but once I did they were outstanding.  Muchas gracias Sra. Menendez!

Recipe from Sra. Helen Menendez

• 4 cooked potatoes
• ¼ white onion, diced
• ½ cup diced cooked ham
• 2 tsp minced parsley
• 1 egg
• 1 cup panko breadcrumbs
• Oil

Combine first 4 ingredients.

Heat ½ inch oil in a large skillet.  Grab a portion of the potato mixture, form it into a patty, sphere, football shape,etc.  (If the batter is too moist, I’d recommend adding a little flour to make it easier to work with.)  Coat in egg, then in the panko.  Fry until brown on all sides.