Mouth-watering, an unmissable aperitif suggestion!


  • 2 cups (tea) of wheat flour
  • 1 cup cornmeal (tea)
  • 1 and ½ cup (tea) of water
  • 1 and ½ cup of milk
  • 2 tablespoons of butter
  • 2 cubes of shrimp or fish stock
  • Cornmeal for breading
  • Oil
  • Lemon wedges

Filling Ingredients

  • 400 grams of cleaned baby shrimp
  • 1 small diced onion
  • 1 tablespoon of butter
  • 1 ripe tomato without skin and seeds, cubed
  • 1 tablespoon of wheat flour
  • Chopped parsley to taste
  • Black pepper to taste
  • Salt to taste
  • 1 tablespoon of lemon juice
  • 5 tablespoons of Catupiry® type cream cheese

Filling preparation method

  1. In a pan, over medium heat, heat the butter and sauté the onion for 3 minutes or until wilted.
  2. Add the shrimp, tomatoes and sauté for 5 minutes.
  3. Sprinkle with flour, stirring until it thickens.
  4. Season with pepper, salt and lemon juice.
  5. Let it cool and mix in the parsley.

Dough Preparation Method

  1. Mix the flour with the cornmeal and set aside.
  2. In a pan, place the water, milk, broth and butter.
  3. Place over low heat and, as soon as it boils, pour in the flour mixture all at once, stirring until it comes off the bottom of the pan.
  4. Let cool.


  1. Open a small portion of dough in the palm of your hand, add a small portion of curd and sautéed cheese and close, forming a croquette.
  2. Dip the croquettes in ice water and cornmeal and fry, little by little, in hot oil until golden.
  3. Drain on paper towel.

Mom Tips

Serve the croquettes accompanied by lemon wedges and, if preferred, pepper sauce.

Approximate yield of 30 units.


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