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 as a sort of Welsh Rarebit croquette
recipe. 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 olive oil
1 onion, finely chopped
1 litre whole milk
300 gm pancetta or similar diced ham
100 gm grated cheese
1 tsp mustard
freshly milled black pepper
For the croquette breading/frying:
100 gm flour
3 slices of bread, lightly toasted and crumbed in a food
blender for 3 minutes
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 and saute for 30 seconds.
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.
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.
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 too hot)
and fry each croquette for a few minutes, turning half way
through to brown evenly.
Place the cooked croquettes on a plate that has been
covered in kitchen towel to soak up the excess oil.