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.

Serves
4

Preparation

30min

Cooking

20min

Skill level

Easy
By
Average: 5 (1 vote)
Yum

Ingredients

  • 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

Bechamel

  • 80 g butter
  • 80 g plain flour
  • 500 ml (2 cups) milk
  • 120 g grated Manchego cheese
  • salt and black pepper, to season

Cook's notes

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.

Instructions

This recipe needs to be started one day in advance.

  1. 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.
  2. 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.
  3. 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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