Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup Queso Cabrales cheese, crumbled
- 1/2 cup chorizo, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups panko breadcrumbs
- 2 large eggs, beaten
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large heavy-bottomed pot
- Slotted spoon
Step-by-step instructions:
1. In a large heavy-bottomed pot, melt the butter over medium heat. Add the flour and whisk until smooth.
2. Gradually add the milk, whisking constantly until the mixture is smooth and thickened.
3. Add the Queso Cabrales cheese, chorizo, parsley, salt, and black pepper. Stir until the cheese is melted and the mixture is well combined.
4. Transfer the mixture to a shallow dish and refrigerate until firm, at least 2 hours.
5. Using a small cookie scoop or spoon, form the mixture into small balls.
6. Place the panko breadcrumbs in a shallow dish. Dip each ball into the beaten eggs, then roll in the breadcrumbs, pressing to coat.
7. In a large heavy-bottomed pot, heat 2 inches of vegetable oil to 350°F. Fry the croquettes in batches until golden brown, about 2-3 minutes per batch.
8. Using a slotted spoon, transfer the croquettes to a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes per batch
Temperature:
- Frying temperature: 350°F
Serving size:
- Makes about 24 croquettes
Nutritional information:
- Calories: 180
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 280mg
- Carbohydrates: 12g
- Fiber: 0g
- Sugar: 2g
- Protein: 6g
Substitutions for ingredients:
- Queso Cabrales cheese can be substituted with blue cheese or feta cheese.
- Chorizo can be substituted with bacon or ham.
Variations:
- Add chopped green onions or garlic to the croquette mixture for extra flavor.
- Use different types of cheese or meat to create different flavor combinations.
Tips and tricks:
- Make sure the croquette mixture is well chilled before forming into balls to prevent it from falling apart.
- Use a cookie scoop or spoon to ensure uniform size and shape of the croquettes.
- Fry the croquettes in small batches to prevent overcrowding and ensure even cooking.
Storage instructions:
- Store the croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F. Place the croquettes on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the croquettes on a platter with a variety of dipping sauces.
- Garnish with chopped parsley or green onions.
Pairings:
- Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- Spanish rice
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the croquette mixture is too soft, add more flour to thicken it.
- If the croquettes are falling apart during frying, make sure they are well coated in the egg and breadcrumb mixture.
Food safety advice:
- Make sure the croquette mixture is well chilled before forming into balls to prevent bacterial growth.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature to prevent undercooked croquettes.
Food history:
- Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish.
Flavor profiles:
- The Queso Cabrales cheese adds a tangy and creamy flavor to the croquettes, while the chorizo adds a smoky and savory flavor.
Serving suggestions:
- Serve the croquettes as an appetizer or as a main dish with a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish