Spanish cuisine · Dough, Pasta & Rice

Cabrales Croquettes

Bold béchamel croquettes with Asturian Cabrales blue cheese, crisp outside, molten inside.

Ingredients · for 4 servings

• 180 g Cabrales (or Roquefort)
• 80 g butter
• 120 g flour
• 700 ml whole milk
• 1 onion
• 1 pinch nutmeg
• 2 eggs
• 120 g breadcrumbs
• 50 g flour for coating
• 1 l oil for frying
• Salt, pepper

Instructions

1. Take the Cabrales out of the fridge, mash finely with a fork and set aside; finely dice the onion.
2. Melt the butter in a heavy pot, sweat the onion over low heat for 8 min until translucent without coloring, then stir in the flour and cook for 3 min.
3. Gradually whisk in the milk while stirring constantly and beat the béchamel for 12–15 min until very thick and pulling away from the bottom when stirred.
4. Remove the pot from the heat, stir in the mashed cheese until fully melted, season with nutmeg and pepper, and salt only sparingly — the cheese brings plenty of salt.
5. Spread the mixture flat, cover directly with plastic wrap and chill for at least 4 hours, then shape into about 20 rolls and coat seamlessly in flour, beaten egg and breadcrumbs.
6. Heat the oil to 180°C, fry the croquettes for 2–3 min until golden brown, drain on paper towels and serve immediately while the center is still molten.