(Last Updated On: 11/07/2018)
Repápalos are some sort of croquettes made of bread, and are very popular in Extremadura. They can be salty or sweet and are a cheap and easy way of using stale bread you may have at home. Today I’m sharing with you the recipe of the sweet repápalos. I hope you like it!

Ingredients for repápalos:

Repapalos, ingredients

1 loaf of stale white bread (I used sliced bread and it did the trick).

5 medium-sized eggs

Lemon and orange zest

100 gr sugar

Olive oil (for frying)

Ingredients for the sauce:

Repapalos, ingredients for sauce

750 ml milk (a bit more than a pint)

6 tablespoons sugar

Lemon and orange zest

Preparation:

1. Put the milk in a saucepan together with the sugar and the lemon and orange zest.

2. Bring it to the boil, strain it using a sieve and set aside.

3. Put the bread in a bowl. Add the sugar. Grate some lemon and orange zest and add it.

4. Add a dash of the milk sauce to the mix in the bowl.

5. Mix the eggs and add them to the mix in the bowl.

6. Heat the olive oil in a big frying pan.

7. With two spoons make the repápalos, passing the mix from one spoon to the other (do not use your hands).

Repapalos, how to make them

8. Fry the repápalos and put them on kitchen roll to absorb the excess of oil.

9. Put the milk sauce in a bigger pot and add the repápalos. Bring it to the boil then leave it to cool.

Repapalos, fried and in milk

The result

Repápalos - sweet croquettes

 

Little tricks for better results
  • Keep them in the fridge for a day (ideally) before serving. If you can’t wait that long, leave them in the fridge for at least a couple of hours, so the repápalos absorb part of the sauce and are tastier.
  • You can add a vanilla or cinnamon stick to the milk for extra flavour.

© Piggy Traveller. All rights reserved

IRENE CORCHADO RESMELLA 
An Oxford-based Spanish sworn translator and content writer working as ICR Translations, sharing my home region of Extremadura with the world to encourage travellers to discover a different Spain. I also blog in The Curiolancer. Follow me on Instagram.

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