Black pudding and apple croquetas
Critically acclaimed Spanish chef Jose Pizarro shares his simply delicious recipe for Catalan croquetas - made from black pudding and apple, they're a taste sensation.
Makes 16 - 20
Prep time: 3 hours
Cooking time: 15 minutes
- 500 ml (17 fl oz) whole (full-fat) milk
- 150 ml (5 fl oz) fresh vegetable stock
- 85 g (3 oz) butter plus an extra knob
- 120 g (4 oz/scant 1 cup) plain (all-purpose) flour
- sea salt and freshly ground black pepper
- 75 g (2 ½ oz) manchego cheese, grated
- 150 g (5 oz) morcilla, chopped
- 1 apple, peeled, cored and finely chopped
- sprinkle of caster (superfine) sugar
- 150 g (5 oz/1 ½ cups) dry breadcrumbs
- 2 large free-range eggs, beaten
- olive oil for deep frying
Heat the milk and stock together in a saucepan. In another saucepan melt the butter over a medium heat, add the flour and cook for 2–3 minutes until browned. Gradually add the milk and stock mixture, until you have a thick, smooth bechamel sauce. Season and add the cheese. Stir until melted and smooth.
Meanwhile, heat a little oil in a pan and fry the morcilla until starting to crisp then drain on kitchen paper. Add a knob of butter to the pan and, when foaming, add the apple and sugar and cook for a couple of minutes until lightly caramelised. Fold the morcilla and apple into the bechamel.
Spread the mixture out evenly in a shallow tray and press down. Cover with a sheet of baking paper or cling film (plastic wrap). Chill in the fridge for at least 2 hours.
Put some oil in the palm of your hand and roll the mixture in balls of 30 g (1 oz) each. Put the breadcrumbs and eggs in two separate bowls. Dip the croquetas first in the eggs and then in the breadcrumbs to coat all over.
Heat the oil in a deep pan to 190°C (375°F) – or until a cube of bread browns in about 20 seconds – and fry the croquetas for around 2 minutes or until golden. Place on kitchen paper to drain. Devour immediately.
This recipe comes from 'CATALONIA: Recipes from Barcelona and beyond' by Jose Pizarro (Hardie Grant, £25.00)
Photography: Laura Edwards