Note: requires overnight cooling.
Note: this is modified from the original in that it has an extra
30 gm flour, 15 minutes boiling and 100 gm cheese plus 1 tsp
mustard; this is because (a) it was far too runny to be "dough" on
our first attempt and (b), though the texture was good, it wasn't
actually very tasty; think of this version as a sort of Welsh
Note: serve as a component of tapas; can be frozen and re-heated
in the oven.
For the croquette filling:
60 gm butter
60 gm olive oil
150 gm flour (use cornflour for a gluten free version)
1 onion, finely chopped
1 litre whole milk (or almond milk for the lactose
300 gm pancetta or similar diced ham, or 200 gm sun-dried
tomatoes rehydrated for 20 minutes in warm water and chopped
100 gm grated cheese
1 tsp mustard
freshly milled black pepper
For the croquette breading/frying:
100 gm flour (use a mixture of cornflour and rice flour for
a gluten free versoin)
5 slices of [gluten free] bread, lightly toasted and
crumbed in a food blender for 4 to 5 minutes (you want it
quite fine to achieve a smooth surface)
3 well beaten eggs
vegetable oil for deep frying
Melt the butter with the oil in a largish saucepan.
Add the onion and saute until it starts to brown.
Add the diced ham or sun-dried tomatoes and saute for 30
Add the flour and stir the mixture vigorously, continuing
to cook until the flour turns light brown.
Add the milk, little by little, stirring all the time (this
will take ~20 minutes).
Add the cheese, lots of grated nutmeg, the mustard and lots
of black pepper.
Boil for 15 minutes, stirring to stop the mixture burning.
The mixture is now cooked so taste it to determine if it is
tasty enough for you and, if not, remedy to your liking; in
particular, if you have used sun-dried tomatoes instead of
ham/pancetta then you should add some salt now.
Let the mixture cool and then store it overnight in the
When ready to start the breading/frying process, set out
a plate with the flour,
a shallow bowl with the beaten eggs,
a plate with the bread crumbs.
If there is only one of you, perform step 11 for all the
croquettes and then step 12 for all the croquettes; if there
are two of you one person can do step 11 and another person
step 12 in a conveyor built (and it's more fun this way).
With floured hands, take a dollop of the mixture, enough to
form a diamond-shaped egg no more than 3 cm across in the
middle, roll it in the flour, then the egg, then the
Heat the oil in a wok (you don't need to get it very hot)
and fry each croquette for a few minutes, turning all the time
to brown evenly and removing any loose bits from the oil
quickly in order to prevent the build-up of burnt bits.
Place the cooked croquettes on a plate that has been
covered in kitchen towel to soak up the excess oil.
Notes on the process:
Use the flour to clean your fingers each time before
grabbing more goo, otherwise you'll be caked in the stuff.
Try to roll the egg-coated croquette gently in the
breadcrumbs so that the crumbs cling to it rather than the egg
falling into the breadcrumbs and causing a gooey mess.