Jalapeño & cheddar croquettes

Jalapeño & cheddar croquettes

By
From
Huxtabook
Makes
12
Photographer
Chris Middleton

These little guys have been probably the most popular bite at Huxtable. They’re inspired by an American bar snack called the jalapeño popper (a whole jalapeño chilli stuffed with cheese, then crumbed and fried). Ours are creamy in texture and do really scream for beer! One is never enough.

Ingredients

Quantity Ingredient
250ml milk
35g butter, diced
65g plain flour
1 1/2 teaspoons cornflour
40g chopped pickled jalapeno chillies
50g grated cheddar
vegetable oil, for deep-frying

Crumbing mixture

Quantity Ingredient
2 eggs
250ml milk
160g fresh breadcrumbs
plain flour, for dusting

Method

  1. For the croquettes

    Combine the milk, butter, flour and cornflour in a saucepan. Cook over medium heat, stirring constantly, for about 15 minutes, until the sauce is very thick and the floury taste has cooked out. Make sure the sauce is very thick, otherwise you won’t be able to roll and crumb the croquettes.
  2. Spoon the mixture into a bowl. Add the jalapeños and cheese and season with sea salt and freshly ground black pepper. Refrigerate for at least 4 hours, until firm.
  3. To crumb the croquettes

    Whisk together the egg and milk. Place the breadcrumbs in a bowl.
  4. Roll the cold cheese mixture into 12 balls. Dust the balls with the flour, then coat in the egg wash, then the breadcrumbs. Put the croquettes back into the egg wash, then back into the breadcrumbs, to double-crumb them.
  5. Place on a tray lined with plastic wrap, then refrigerate for about 1 hour to set the crumbs.
  6. To serve

    Heat about 5 cm of vegetable oil in a large saucepan to 180°C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready.
  7. Working in batches, deep-fry the croquettes for 1–2 minutes, or until golden. Remove from the oil using a slotted spoon and drain immediately on paper towel.
  8. Season with sea salt and enjoy hot, with a frosty beer.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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