Coolattin Cheddar & Jalapeno Croquettes

Tantalising Coolattin Cheddar & Jalapeno Croquettes from Warren Massey, the Head Chef at Drury Buildings, Drury St, Dublin 2

INGREDIENTS you will need (8 portions):

  • 60g Buter
  • 60g Plain Flower
  • 500ml Hot onion infused milk
  • ½ Leek (diced)
  • 100G Grated Coolattin Cheddar
  • 100g Chopped jalapeno peppers
  • 300g Seasoned flour
  • 300g Panko Breadcrumbs
  • 4 Eggs (whisked)


  1. Boil milk
  2. Melt butter & add flour. Mix thoroughly to form roux
  3. Sweat leek and add to roux
  4. Pour on hot milk and whisk till smooth
  5. Add Coolattin Cheddar and whisk till smooth
  6. Add Jalapenos
  7. Cool mixture on Flat tray
  8. When cold, roll to golf ball size
  9. Pave in flour, egg wash & breadcrumbs
  • Deep fry till golden brown

SERVE with garlic mayonnaise or cocktail sauce immediately


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