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)
METHOD:
- Boil milk
- Melt butter & add flour. Mix thoroughly to form roux
- Sweat leek and add to roux
- Pour on hot milk and whisk till smooth
- Add Coolattin Cheddar and whisk till smooth
- Add Jalapenos
- Cool mixture on Flat tray
- When cold, roll to golf ball size
- Pave in flour, egg wash & breadcrumbs
- Deep fry till golden brown
SERVE with garlic mayonnaise or cocktail sauce immediately
ENJOY!!