Bacon & Cheddar Croquettes
With summer just around the corner these Bacon & Cheddar Croquettes are a garden party essential that’ll leave your guests begging for the recipe. But Shhh, this one stays between us!
Ingredients
- 100g Yeo Valley Organic Salted Butter
- 300g Plain Flour
- 400ml Yeo Valley Organic Semi-Skimmed Milk
- 100g Bacon
- 75g Yeo Valley Organic Mature Cheddar (grated)
- 75g Mozzarella (grated)
- Salt and Pepper
- Panko
- 3 Eggs
- 120g Plain Flour
- 120g Panko Breadcrumbs
- Organic Fairtrade Rapeseed Oil For Frying
Equipment: deep saucepan, temperature probe
Try it with...
Method
- Finely dice the bacon, then fry for 5 minutes until cooked. Leave to cool.
- Melt the butter in a medium saucepan. Once the butter has melted, whisk in the flour until you have a smooth paste. Gradually add the milk, whisking in between additions so that there are no lumps.
- Add the cooked bacon, grated cheddar and mozzarella, then season with salt and pepper. Allow the mixture to cool and set it in the fridge for 2 hours until very cold.
- Shape the mixture into oval balls. Add the egg, flour and breadcrumbs to three separate bowls. Add a little milk to loosen the egg mixture.
- Coat each croquette in the flour, followed by the egg and then the breadcrumbs. Put the breaded croquettes in the fridge for at least two hours to set.
- Add oil to a deep sauce pan and so it is ¾ full. Heat the oil until it reaches 170C. Fry the croquettes in batches for 4-5 minutes until golden brown and cooked through.
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