Piquillo Croquetas, Manchego Cheese Recipe

Prep

Finely mince the onion and garlic. Chop the roasted piquillo peppers into small dice (about 1/8–1/4 inch). Grate the Manchego cheese and set aside.

Sweat aromatics

In a medium heavy-bottomed saucepan, melt the butter over medium-low heat. Add the minced onion and a pinch of salt and cook gently for 5–7 minutes, stirring occasionally, until soft and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Raise heat to medium and sprinkle in 1 cup of flour. Stir constantly with a wooden spoon or whisk to coat the butter and cook for 2–3 minutes to remove the raw flour taste; the mixture should remain pale (do not brown).

Add liquids & thicken

Gradually whisk in the milk and stock in three additions, making sure each addition is fully incorporated and smooth before adding the next. Continue to cook, stirring constantly, until the mixture becomes very thick and pulls away slightly from the sides of the pan - about 6–8 minutes.

Finish filling

Lower the heat to low. Stir in the chopped piquillo peppers and grated Manchego cheese until melted and evenly distributed. Season with nutmeg, salt, and black pepper. Cook 1–2 more minutes to integrate flavors. Taste and adjust seasoning.

Chill

Transfer the thick bechamel-like mixture to a shallow dish or tray, spread to an even layer about 1 inch thick to cool faster. Cover tightly with plastic wrap touching the surface to prevent a skin and refrigerate until firm, at least 2 hours or up to overnight.

Portion

Line a baking sheet with parchment. Portion the chilled croqueta base into 1–1.25 ounce (about tablespoon-sized) portions for small croquetas, or 1.5–2 ounce for larger ones. Use two spoons or lightly oiled hands to shape each portion into an oval or cylinder. Place shaped croquetas on the prepared sheet.

Set up dredging station

Place the 1 cup flour in a shallow bowl. Beat the eggs in a second bowl. Put the breadcrumbs in a third shallow bowl. Working in batches, roll each croqueta first in flour (shake off excess), then dip in beaten egg, then coat evenly with breadcrumbs. For a thicker crust, double-dip: chill coated croquetas 10 minutes, then repeat egg + breadcrumbs once more.

Chill before frying

Place coated croquetas back on the sheet and refrigerate for 20–30 minutes to firm up the coating; this helps them hold shape while frying.

Heat oil

Pour oil into a deep skillet or heavy saucepan to a depth of about 1 inch. Heat the oil over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a breadcrumb — it should sizzle briskly and brown in about 30–40 seconds.

Fry

Working in batches to avoid crowding, carefully lower croquetas into the hot oil and fry until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon to turn them so they brown evenly. Adjust heat to maintain oil temperature around 325–350°F (165–175°C).

Drain

Transfer fried croquetas to a paper towel-lined tray to drain excess oil. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Serve

Arrange croquetas on a platter. Sprinkle with chopped parsley and serve with lemon wedges and aioli or romesco for dipping.