Pea Gruyère Croquetas
Hands down one of my favourites from this series!
Makes about 20
Ingredients:
1 tbsp olive oil
60g butter, diced
1 red onion, diced
60g plain/spelt flour
450ml whole milk
Few gratings nutmeg
120g Gruyère, grated
40g Grana Padano, grated
450g petits pois
2 large eggs beaten together and well seasoned
150g sourdough breadcrumbs
1L sunflower oil
Salt + pepper
1 Lemon for serving
The filling will need at least 2hrs chilling in the fridge so make time for this.
Set a large saucepan to a medium heat + add the olive oil + butter. Throw in the diced onion cooking for 4mins. Stir in flour + slowly pour in milk.
Keep stirring until the mix thickens + flour taste disappears (about 4mins). Add x2 cheeses + stir in. Season with salt, pepper + nutmeg. Stir in peas.
Scrape into a large bowl covering with cling film touching the surface. Chill for 2hrs in the fridge or until completely cool + firm.
Prep eggs + breadcrumbs in 2 separate bowls. Add sunflower into a large saucepan and bring to 180 degrees. Prep a tray lined with kitchen towel.
Use 2 tablespoons to create a quenelle of the filling. Drop into the egg batter + then into breadcrumbs so that it is evenly coated. Carefully drop into the oil and continue with another 5.
Fry for about 3mins or until golden. Fish out and lay onto kitchen towel. Continue with the rest frying in batches! Serve with lemon zest, salt, pepper on top + some lemon wedges.
You can freeze then once dipped in the breadcrumbs if you can’t finish them all and then fry another time, they might just need a slightly longer frying time!