I lived in Spain for 2 years and frequented a great little place called bar Ricardo in San Sebastian that was renowned for their croquetas. I love the richness using bechamel as the base but feel adding a little kimchi just makes it that extra bit special.
- 3 eggs, lightly beaten
- 220 g (2 cups) dried breadcrumbs
- 150 g (1 cup) plain flour
- rice bran oil, for deep-frying
- kimchi, to serve
- 80 g butter
- 80 g plain flour
- 500 ml (2 cups) milk
- 120 g grated Manchego cheese
- salt and black pepper, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe needs to be started one day in advance.
- For the bechamel, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes or until sandy in colour and texture. Slowly whisk in the milk, then cook stirring regularly, for another 5 minutes or until the mixture thickens. Stir in the grated cheese, season with salt and pepper, then pour into a tray. Cover closely with plastic wrap and refrigerate overnight or until set.
- Place the eggs, breadcrumbs and flour in separate shallow bowls. Working one at a time, spoonfuls of bechamel into the flour and gently toss to coat. Dip in the beaten egg and then the breadcrumbs. Repeat so you have a double layer of crumb.
- Pour enough oil into a deep saucepan or deep-fryer to fill about 10 cm deep and heat to 180˚C. Fry the croquetas until golden brown, then drain on paper towel and serve hot with kimchi.
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