Rarebit and pickled onions croquetas recipe

Rarebit and pickled onion croquetas

  • makes around 30
  • Easy

These canapés have a crunchy exterior, a melty inner and a satisfyingly tangy edge. They're a definite crowd pleaser and a great way to use up leftover cheese!

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Ingredients

  • butter
  • pickled onions 150g, drained and finely chopped
  • Worcestershire sauce 2 tsp
  • plain flour 100g + 3 tbsp
  • beer 150ml
  • whole milk 100ml
  • English mustard 1 tsp
  • wholegrain mustard 1 tsp
  • ground white pepper
  • mature cheddar 250g, grated
  • eggs 3, beaten
  • panko breadcrumbs 200g
  • vegetable oil for deep frying

Method

  • Step 1

    Melt a knob of butter in a pan over a medium heat. Add the chopped pickled onions and fry for 5 minutes until they’ve softened slightly (they should still have some crunch) and any excess vinegar has evaporated. Stir in the Worcestershire sauce.

  • Step 2

    Sprinkle over the 3 tbsp of flour and stir for 2-3 minutes. Add the beer and stir until the mix is smooth and very thick. Stir in the milk (don’t worry if it splits a little, it will come back together), mustards and a pinch of pepper until combined, then add the grated cheese and stir until melted. The mixture should be very thick and smooth – keep bubbling until the mix falls in dollops from the spoon rather than drizzling. Remove from the heat, transfer to a heatproof dish and cover the top with clingfilm (to stop a skin forming). Allow to cool in the fridge until solid. (You can spread the mix onto a baking tray to help speed this process up.)

  • Step 3

    Put the eggs, remaining flour and breadcrumbs into separate bowls, ready to coat the croquetas. Using a teaspoon or melon baller, scrape the chilled rarebit mix into 30 bite-size balls (you can shape into neat balls using the palms of flour-dusted hands). Coat each croqueta first in flour, then beaten egg, then breadcrumbs and put on to a plate or tray and chill for 30 minutes.

  • Step 4

    Heat a pan of oil ⅓ full to 180C, or until a cube of bread turns golden in 30 seconds. Deep-fry the croquetas in batches for 2-4 minutes until golden. Drain on kitchen paper, season with salt, and serve hot.

Check out our best ever Christmas canapé recipes here

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Nutritional Information

  • Kcals 125
  • Fat 7.5g
  • Saturates 2.4g
  • Carbs 9.4g
  • Sugars 0.7g
  • Fibre 0.5g
  • Protein 4.3g
  • Salt 0.4g
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