Cheddar & Chorizo Croquetas
- Ingredients
- Method
- 50g Wykes salted butter
- 100g plain flour
- 50ml Thatchers Haze
- 250ml milk
- 60g Wykes Cheddar, finely grated
- 100g chorizo, finely diced
- 1 large egg, lightly whisked
- 150g breadcrumbs
- Oil for frying
To Serve
- Tomato chutney
- Melt the butter in a saucepan and stir in the 50g of the flour to form a thick paste.
- Pour in the Thatcher Haze continually stirring into the thick paste. Gradually add the milk, stirring continuously to ensure there are no lumps. Cook over a low heat for 5 – 7 minutes until thickened.
- Take off the heat and add the cheese and chorizo, stirring thoroughly to incorporate all the ingredients. Spoon the mixture onto a baking tray lined with parchment paper. Cover with clingfilm and allow to cool in the fridge for at least 2hrs (or alternatively, make the day before).
- When the mixture has cooled and set, divide and roll into 20 equal-sized balls. Ensure your hands are well floured.
- Place the remaining flour, egg and breadcrumbs in their own individual bowls and a plate ready with a little parchment paper. Take each ball, firstly rolling in the flour, then the egg and finally the breadcrumbs, ensuring they are sufficiently coated.
- Heat a large pan of oil (we used rapeseed) ready for frying – the oil needs to be about 5 – 7cm deep. Test the oil is hot by placing in a small piece of bread – if it immediately sizzles, the oil is ready. Carefully place the croquetas, in batches of 5, into the hot oil. Fry for 2 minutes until golden.
- Remove the croquetas from the oil using a slotted spoon and place on kitchen towel to soak up any excess oil. Serve immediately or allow to cool and reheat in a medium oven for 10 minutes if making in advance.
- Serve alongside a generous bowl of tomato chutney for dipping and a glass of Thatchers Family Reserve, the perfect celebratory drink.
