CRISPY Spanish Cheese Croquettes | "Better than Mozzarella Sticks"

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often cheaper.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko offers a lighter texture, while crushed crackers can be more affordable.

Finely shred 2 cups of queso Manchego (240 grams).

Finely chop 1 shallot and roughly chop 3 cloves of garlic.

Heat a large fry pan over medium heat and add 2 tbsp of extra virgin olive oil (30 ml).

After a couple of minutes, add the chopped shallot and garlic, mixing continuously to prevent browning for 2-3 minutes until the shallot is slightly translucent.

Add 1/4 cup of all-purpose flour (30 grams) and mix for 1-2 minutes to cook the raw flavor out of the flour.

Slowly add in 1 cup of milk (240 ml) while mixing continuously until a thick paste forms.

Turn off the heat and add in the shredded Manchego cheese, sea salt, and black pepper, mixing until well combined.

Transfer the mixture to a bowl and let it sit for a few minutes to cool.

Cover the mixture with saran wrap and place it in the freezer for 30 minutes to harden.

Prepare the coating by adding 1/2 cup of all-purpose flour (60 grams) into a bowl, cracking 2 eggs into another bowl and seasoning with sea salt and black pepper, and placing 1 cup of plain breadcrumbs (120 grams) into a third bowl, seasoning with 1/2 tsp of dried rosemary, 1/2 tsp of dried thyme, and 1/2 tsp of dried parsley, mixing well.

After 30 minutes, remove the mixture from the freezer and shape it into croquettes about the size of a large egg, dusting hands with flour if the mixture is too sticky.

Coat each croquette in flour, then in the egg wash, and finally in breadcrumbs, ensuring they are fully coated at each stage.

Heat 1 cup of sunflower oil (240 ml) in a fry pan over medium heat.

Once the oil is hot, add the croquettes in a single layer, cooking for about 2 minutes per side or until golden brown.

Remove the croquettes from the pan and transfer them to a dish lined with paper towels to drain excess oil.

Run the leftover oil through a fine sieve into a pitcher for future use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens