Chef Norman Pastorin,
The Grove Pub & Restaurant
Golden croquettes impart crunch while smooth chèvre and pequillo pepper create satisfying, smooth contrast in each bite.
Ingredients
1/8 cup butter
1 1/2 cups flour
1 cup milk
1/4 cup chèvre
1/8 cup chopped pequillo peppers
salt and pepper to taste
6 eggs, beaten
2 cups panko breadcrumbs
canola oil for frying
Method
- In a small saucepan over med heat, melt butter and add 1/2 cup flour, combining to make a roux.
- Gradually add 1/4 cup milk and stir to create a smooth paste. Repeat until all milk is combined.
- Remove from heat. Add chèvre and peppers. Season to taste.
- Transfer mixture to another container and refrigerate until completely cool.
- Make a breading station with 1 cup flour, eggs and panko breadcrumbs in separate bowls.
- Using hands, make golf-ball-sized portions of cooled chèvre mixture and form into cylinders.
- Bread each portion. Coat with flour, then eggs and shake off excess. Roll in panko breadcrumbs. Allow to rest in refrigerator for 30 mins.
- In a medium-sized pan over medium-high heat add enough oil to reach halfway up croquettes. Gently place croquettes in pan and shallow fry, turning until golden.
- Rest croquettes on paper towel to absorb excess oil before serving.
Yields 5 servings
