Crispy Sobrasada Croquettes With Honey And Manchego
- 30m Prep Time
- 45m Cook Time
- 1h 15mReady In
Crispy croquettes made with sobrasada, honey, and Manchego cheese, served with aioli. A perfect Spanish tapa for a sunny day.
Ingredients
- 2 1/9 cups milk
- 1 small onion finely chopped
- 1 bay leaf
- 6 black peppercorns
- 2 1/9 oz unsalted butter
- 2 tbsp olive oil
- 2 1/9 oz plain flour
- 2/7 lbs sobrasada
- 1 tbsp clear honey
- 2 tbsp flat-leaf parsley finely chopped
- sea salt
- freshly ground black pepper
- 2 eggs
- 1/3 lbs breadcrumbs
- 7/8 oz cured Manchego cheese finely grated
- 2 1/9 oz plain flour
- vegetable oil
- aioli
Nutrition (per serving, estimated)
Estimated based off 12 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 259 mg
- Iron: 3.93 mg
- Magnesium: 45.5 mg
- Phosphorus: 279 mg
- Potassium: 394 mg
- Zinc: 1.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 1/9 cups milk
- 1 bay leaf
- 6 black peppercorns
- 2 1/9 oz unsalted butter
- 2 tbsp olive oil
- 2 1/9 oz plain flour
- 2/7 lbs sobrasada
- 1 tbsp clear honey
- sea salt
- freshly ground black pepper
- 2 eggs
- 1/3 lbs breadcrumbs
- 2 1/9 oz plain flour
- vegetable oil
- aioli
Prepare
- 1 small onion, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 7/8 oz cured Manchego cheese, finely grated
Let's Cook
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Step 1.
Bring the milk to a boil in a saucepan with the finely chopped onion, bay leaf, and black peppercorns. Remove from heat, cover, and let infuse for 10 minutes. Strain the milk through a fine-mesh sieve into a bowl, discarding the solids. Set aside.
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Step 2.
In a medium saucepan, melt the butter with the olive oil over low heat. Add the flour and cook, stirring constantly, for 3–4 minutes until the mixture is smooth and lightly golden.
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Step 3.
Gradually add the strained milk to the butter-flour mixture, a little at a time, stirring vigorously after each addition until smooth. Continue until all milk is incorporated and the sauce thickens to a béchamel consistency.
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Step 4.
Add the sobrasada and honey to the sauce. Cook over low heat, whisking regularly, for 10–15 minutes until the mixture is smooth, thick, and well combined. Stir in the chopped parsley, then season with salt and black pepper.
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Step 5.
Transfer the filling to a shallow container, press a piece of cling film directly onto the surface to prevent a skin forming, and let cool to room temperature. Then refrigerate for at least 4 hours or overnight until firm and set.
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Step 6.
Prepare the coating: In a shallow bowl, beat the eggs. In a second bowl, mix the breadcrumbs with the finely grated Manchego cheese. In a third bowl, season the flour with salt and pepper.
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Step 7.
Dust your hands with some of the seasoned flour. Scoop a heaped tablespoon of the chilled filling and roll it into a ball. Roll the ball in the seasoned flour to coat, then dip into the beaten egg, and finally roll in the breadcrumb-cheese mixture. Place the coated croquette on a baking sheet. Repeat with the remaining filling. Refrigerate the croquettes for at least 20 minutes.
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Step 8.
Heat oil for shallow-frying in a large frying pan over medium heat (about 1 cm deep). Fry the croquettes in batches of 5–6, turning regularly, for 2–3 minutes until crisp and golden brown. Alternatively, heat oil for deep-frying in a deep saucepan to 180°C/350°F (or until a bread cube browns in 30 seconds) and deep-fry for 3–4 minutes. Drain on paper towels.
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Step 9.
Serve the croquettes piping hot with aioli for dipping.