We created these delicious croquettes when testing out the Season Cast Iron Casserole with deep frying. The green chilli aioli compliments the richness of the croquettes beautifully. Works well as a light lunch or the ultimate snack in front of the TV.
Cooking Time: 1 hour
Preparation Time: 3 hours
Ingredients
Croquettes
Butter 60g
Onion half
Broccoli 300g
Sun-dried tomatoes 4-5 pieces
Milk 750ml
All purpose flour 60g, extra to dust
Scarmoza 200g
Eggs 2
Semolina to dust
Vegetable oil 500ml (reaching at least half the casserole)
Green chilli aioli
Green chilli 60g
Garlic 2 cloves
Egg yolk 1
Lime 1
Vegetable oil 120ml
Salt and pepper to taste
Method
1 Melt butter in a casserole over medium-low heat. Add chopped onion and sweat for 10-15 minutes until soft and translucent.
2 Add broccoli and sun-dried tomatoes, and sauté for another 5-10 minutes.
3 In a separate saucepan, gently heat up the milk until the edges start to bubble but not boil.
4 Once the vegetables are cooked, add flour and stir until a roux forms. Gradually add hot milk, ladle by ladle, stirring constantly.
5 Add grated Scamorza and gently whisk the mixture until fully combined. Cook for around 15-20 minutes until it thickens.
6 Line a baking tray with baking paper, including the edges. Pour in the mixture and let it sit in the fridge for at least 4 hours.
7 To make the green chilli aioli, preheat oven to 200°C fan / 220°C conventional / Gas 7.
9 Place green chilies and garlic cloves on aluminium foil, drizzle with olive oil, wrap them up, and roast in the oven for 45 minutes.
10 Once roasted, chop the chilies and garlic to form a paste.
11 In a mixing bowl, combine egg yolk, chili paste, lime zest, and lime juice. Whisk until combined, then slowly add oil while whisking to emulsify. Season with salt, pepper, and Dijon mustard if desired.
13 Prepare three flat trays: one with flour, one with whisked eggs, and one with semolina.
14 Once the croquette mixture is chilled, remove it from the baking tray and cut it into chunks. Roll each chunk into a ball using your palms and place them on the flour tray.
15 Dust each ball thoroughly with flour, then coat with egg from the second tray.
16 Finally, roll the balls in semolina to coat them thoroughly.
17 In a casserole, pour in vegetable oil until it reaches at least halfway up the sides. Heat the oil over high heat until it reaches 175°C.
Carefully add the croquettes into the hot oil, adjusting the heat as needed to maintain a consistent temperature. Deep fry for 5-8 minutes until golden.
Transfer the croquettes to a plate lined with kitchen towels to absorb excess oil.
Place the croquettes on a side dish and pipe a generous amount of green chili aioli on the side. Garnish with lime zest and lime wedges.
