Description
Croquettes don’t always have to be made of ho-hum ham. Try these exotic three cheese croquettes featuring brie, manchego and white cheddar!
croquettes free from: soy + peanut + tree nut + fish + shellfish + vegetarian.
dipping sauce free from: gluten + dairy + egg + peanut + tree nut + fat + trans-fat + vegetarian + vegan
Ingredients
sweet + spicy raspberry habanero dipping sauce
3 habanero peppers, seeded/rough chop
10 oz. raspberry jam
¼ cup apple cider vinegar
¼ cup fresh lime juice
2 cups granulated sugar
brie manchego croquettes
8 oz. brie cheese, chilled/cubed
½ cup all-purpose flour
2 tsp. baking powder
4 whole eggs, beaten
3 cups white cheddar cheese, shredded
1 ½ cups manchego cheese, shredded
6 cups canola or sunflower oil
½ cup confectioners sugar (optional)
Instructions
for the dipping sauce:
In a food processor, puree the peppers, lime juice and the apple cider vinegar until smooth. Transfer the mixture to a stockpot set over medium-high heat. Bring to a simmer and slowly add the sugar, whisking constantly to dissolve the sugar. Reduce heat to medium-low, add the raspberry jam and simmer for 10 minutes. Skim any scum that may appear on the top. Remove from heat and cool completely in the refrigerator. The sauce will thicken as it cools.
for the croquettes:
Place the cubed brie, flour, baking powder and eggs into a food processor. Process until well combined and a viscous liquid. Place brie mixture into a mixing bowl. In batches, add the cheeses and fold through until thoroughly combined. Line a small baking sheet with parchment paper. Using a small ice cream scooper, scoop cheese mixture onto the parchment paper. Once you’ve measured out all the mixture, roll in your hands to get a smooth ball. Place in the refrigerator and chill for 8-12 hours. Keep cold until ready to use. In a dutch oven or a tabletop fryer, heat the oil to 375 degrees F. In small batches, add the brie croquettes to the oil and fry until set and golden brown, 3-5 minutes. Drain well on paper towels. Place on serving platter and sift confectioner’s sugar over the top.
Notes
pairings:
wine: Segura Viudas Brut Reserva Cava. A marriage as beautiful as that of brie + manchego demands the unsurpassed qualities of Cava. This one is a lovely entry point option with bright notes of citrus and apple.
beer: Oskar Blues – Mama’s Little Yella Pils. The sweet, slightly malty and floral + citrusy hops prevalent in this brew pair naturally with the tang and sharpness of the cheeses, and the sweet heat of the dipping sauce. Any bohemian-style pilsner works here.
fruit: If serving at a party and you would like to bulk up a platter of these gorgeous croquettes, dress up the plate with some berries, sliced granny smith apples (tossed in lemon juice to prevent browning), melon and/or figs. Fruit and cheese go together like Tom and Jerry!
musical: Le Bien, Le Mal – Guru + MC Solaar
brujo notes:
- These croquettes are quite versatile in that you can substitute a multitude of cheeses, giving you an opportunity to create a variety of different experiences. Maybe, instead of brie, use tallegio. Instead of manchego, use parmigiano-reggiano or gruyere. Whatever your druthers, your options are illimitable!
- While frying these croquettes you want to gently shake the fryer basket to keep the croquettes from sticking to the bottom and burning/falling apart. In addition, when you first drop the croquettes in the hot oil they tend to gravitate towards each other and stick together. Keep them apart and floating around until done.
- Prep Time: 25 minutes
- Cook Time: 3-5 minutes
- Category: appetizer alchemy, sides sorcery
Keywords: brie manchego croquettes, sweet raspberry habanero dipping sauce
