Who can resist a nice plate of croquettes? Croquettes are great – they’re tasty, they’re versatile and, if you make them at home, you can prepare large quantities for freezing and always have them handy.
This time we’ve got some croquettes that are little out of the ordinary – we’ll be combining the acid sweetness of apples with the tasty spiciness of gorgonzola.
And to make the béchamel to bind the ingredients together we’ll be using Costa Eco Rice Cuisine cooking sauce.
Tips on freezing croquettes
To freeze croquettes, the best thing is to shape them before putting them in the freezer. As you coat the croquettes, place them apart from one another on a tray that fits in the freezer. When you’ve finished making the croquettes, put the tray in the freezer and when the croquettes are hard you can put them in a lunchbox.
To cook them later on, you can either put them into hot oil straight from the freezer or else defrost them first in the fridge. If you go for the first option, remember that it’ll take a little longer and you’ll have to make sure the inside of the croquettes defrosts and cooks properly.
- 1 medium onion
- 100 g gorgonzola
- 50 g spreadable cream cheese
- 1 large reinette apple
- 100 g butter
- 1 sp. sugar
- 1/2 Rice Cuisine
- 70 g flour
- Olive oil
- Salt and pepper
- 2 eggs
- Sunflower oil (for frying)
- Wash the apple thoroughly and cut it into small cubes. Sauté the diced apple in a frying pan with 50 g of butter and a spoonful of salt. Set aside.
- For the béchamel, cut the onion into small cubes (à la brunoise) and fry it in another frying pan with oil. When it’s transparent, add the flour and cook it with the onion. Once the flour has browned, add the Rice Cuisine and stir well to stop lumps forming.
- When the béchamel is ready, add the cheese and the apple cubes. Stir well until the cheese has melted. Taste it and add salt to taste and, if you wish, you can add a pinch of white pepper and nutmeg.
- Turn off the heat and put the mixture in a bowl that fits in the fridge. Cover with film just on top of the mixture to stop a skin forming.
- Once the mixture is cold you’re ready to make the croquettes. Prepare one bowl with the flour, another with the beaten eggs and a third with the breadcrumbs. With two spoons, or with your hands spread with a little oil, make balls about the size of a ping-pong ball. First roll them in the egg, then the flour and finally the breadcrumbs.
- If the mixture is a little too liquid, you can take the opportunity to give the croquettes a second layer of the coating to make sure they don’t burst. This also makes them crispier and tastier.
- If you can, leave the finished croquettes in the fridge for a few hours to firm up before cooking them. This is when you can also prepare them for freezing.
- To fry them, heat enough sunflower oil to at least half cover the croquettes in a frying pan. When the oil’s good and hot, put the croquettes in and fry them for about 3 minutes on each side.
- And they’re ready to eat!