CRISPY Spanish Cheese Croquettes | "Better than Mozzarella Sticks"

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped shallot and garlic, stirring, and cook until the shallot is slightly translucent, 2 to 3 minutes.
3. Stir in 30 g flour and cook for 2 minutes.
4. Gradually add the milk while stirring until a thick paste forms. Take off the heat, mix in the Manchego and season with salt and pepper. Fold until evenly mixed, then transfer to a bowl.
5. Once slightly cooled, cover and freeze for 30 minutes.
6. Meanwhile, put 60 g flour in one bowl, beat the eggs with salt and pepper in a second, and mix the breadcrumbs with the dried parsley, rosemary and thyme in a third.
7. Heat the sunflower oil in a frying pan over medium heat.
8. Shape spoonfuls of the cold mixture into croquettes about the size of a large egg. Coat each in flour, then egg, then breadcrumbs, making sure each is fully covered.
9. Fry the croquettes 2 minutes per side, or until golden all over. Drain on paper towels and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicEggCheeseMilkShallotBreadcrumbManchego cheese