Olive Magazine
Rarebit And Pickled Onion Croquetas Recipe

Rarebit and pickled onion croquetas

Published: December 6, 2016 at 2:09 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Makes around 30

These cheesy bites have a crunchy exterior, a melty inside and a satisfyingly tangy taste. They're a definite crowd-pleaser and a great way to use up left-over cheese

Nutrition:
NutrientUnit
kcal125
fat7.5g
saturates2.4g
carbs9.4g
sugars0.7g
fibre0.5g
protein4.3g
salt0.4g
Advertisement

Ingredients

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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content