Broccoli & Gorgonzola Croquettas

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Very understated, but totally delicious.

INGREDIENTS:
1 small red onion (finely chopped)
90g unsalted butter
220g brocolli
65g mild gorgonzola
125g plain flour
250ml milk
1/2 tablespoon fresh parsley (finely chopped)
1/2 tablespoon fresh mint (finely chopped)
salt & pepper

2 eggs
3 tablespoons plain flour
1-2 cups breadcrumbs

DIRECTIONS:
Separate the brocolli into florets (leaving the stems) and steam for 6-7 minutes until they begin to soften. Refresh them in cold water to stop them cooking any further. Finely chop the broccoli and set aside.
Melt the butter in a large deep frying pan and fry the onion for 5-6 minutes until golden brown.
Add the brocolli, parsley and mint and continue frying over a medium heat for a further 3-4 minutes. Add salt & pepper then the gorgonzola and stir until melted. Turn off the heat. Add the flour and quickly stir in and create a crumbly texture. Make sure all the flour is well combined.
Pour in some of the milk and stir continuously gradually add the rest. You should have a thick glutinous sticky dough. Let this cool a little, then place it in a covered bowl in the fridge for at least 2 hours (or an hour in the freezer if you’re starving and can’t wait that long)
After chilling, mould the dough into 12 round, fat croquettes.
Arrange three bowls, one with plain flour, another with 2 well beaten eggs and the third with breadcrumbs
Roll each croquette in flour, then egg and then finally in breadcrumbs. Arrange on a plate and then return to the fridge for 1/2 hour. You should do this as the breadcrumbs are more likely to fall off if you don’t.
After your short wait, heat a medium pan with about 3cm of vegetable oil until hot but not smoking. Place 4 or 5 croquettes into the oil and cook (keep them moving to avoid sticking or uneven cooking). Cook for about 3-4 minutes until golden brown. Drain on paper towels. Repeat for the remaining croquettes.

SERVING:
Serve with mayonnaise and bit of salad or as part of a more spectacular tapas arrangement.

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