Goat’s cheese and piquillo pepper croquettes
- December 2012
- Makes about 30
- Takes 30 min to make, 10 min to cook
This tapas staple made with goat’s cheese and peppers is also a perfect canapé, ideal for serving as a party nibble.
- 5.7g (2.7g saturated)
- 6.3g (0.8g sugars)
- 75g unsalted butter
- 100g plain flour, plus extra for coating
- 400ml semi-skimmed milk, hot
- 150g soft goat’s cheese, chopped
- 2-3 piquillo peppers, finely chopped
- 2 medium free-range eggs, beaten
- 125g dried white breadcrumbs
- Vegetable oil for deep-frying
- To make the filling, melt the butter in a medium pan, then add the flour and cook, stirring, for 2-3 minutes. Gradually pour in the hot milk, stirring to form a thick white sauce. Bubble for 1 minute, stirring constantly, then remove from the heat and fold through the goat’s cheese and piquillo peppers. Season, then cover the surface with cling film and chill until solid.
- Once cool and firm, shape the mixture into 2cm balls, using wet hands, then put on a baking sheet or plate lined with baking paper. Freeze until solid (about 3 hours).
- Carefully roll each ball in flour, then in the beaten egg, then in the breadcrumbs. At this point, you can refreeze the croquettes until ready to cook (see Make Ahead, left).
- Fill a deep saucepan or wok with vegetable oil and heat until it browns a cube of bread in 30 seconds. Add the croquettes, in batches, and cook for 2 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper, keeping them warm while you cook the rest. Serve straightaway.
Make the filling the day before, cover with cling film and chill until ready to use, or freeze at the end of step 2 or 3. Defrost overnight in the fridge, then continue with the recipe.
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