jalapeno & cheddar croquettes

Jalapeño & Cheddar Croquettes

Makes 12

250 ml milk

35 gm butter, diced

65 gm flour

15 gm cornflour

40 gm chopped pickled jalapeños

50 gm grated cheddar cheese

salt + pepper to taste

2 cups fresh bread crumbs

flour for dusting

2 eggs

1 c milk

vegetable oil for deep frying.

Traditional Method

1.     Place milk, butter, flour & cornflour in a saucepan and cook over a medium heat constantly until very thick and the floury taste has disappeared. 

2.     Make sure it is totally cooked out and thick otherwise you wont be able to roll and crumb them.

3.     Place in a bowl with the jalapeños & cheese, season & then place in a cling film lined tray in the fridge until firm.

4.     Roll into 30gm balls then crumb in fresh breadcrumbs & refrigerate.

5.     Deep fry in 180°C oil until golden, remove from oil with a slotted spoon & drain on paper towel. Season with salt and enjoy with a frosty beer.

Thermomix Method

1.     Place milk, butter, flour & cornflour into the thermomix and cook for 12 minutes at 90°C on speed 4.

2.     Remove from the thermomix and proceed from step 2 above.