Smoked Goat Cheese & Chili Croquettes

Ingredients

For 12 small croquettes. Remove wax, rind or inedible casing before grating cheese. Cup measurements are approximate; use the weights for best consistency.

• 200 g (7 oz) Smoked Goat, finely grated
• 30 g (2 tbsp) butter
• 40 g (⅓ cup) all-purpose flour, plus 50 g for coating
• 200 ml (¾ cup plus 1 tbsp) whole milk
• ¼–½ tsp chili flakes
• Black pepper
• 2 eggs, beaten
• 150 g (about 1½ cups) fine dried breadcrumbs, plus extra if needed
• Neutral oil for deep-frying

How to make it

1. Make a thick base. Melt butter in a saucepan. Stir in 40 g flour and cook for 2 minutes. Gradually whisk in the milk. Cook, stirring, for 3–5 minutes until very thick and pulling away from the sides.
2. Add the cheese and chill. Take off the heat and stir in cheese, chili and pepper. Spread in a shallow container. Let steam subside briefly, then cover and refrigerate for at least 4 hours, or overnight, until completely cold and firm.
3. Shape and coat. Divide into 12 portions and shape into short logs. Roll in the extra flour, then egg, then breadcrumbs. Dip in egg and breadcrumbs once more, sealing every gap. Refrigerate for 30 minutes.
4. Fry in small batches. Heat oil in a deep, heavy saucepan to 175°C (350°F), keeping the pan no more than half full. Fry 3–4 croquettes at a time for about 3–4 minutes until golden and hot inside. If one starts to split, lift it out promptly.
5. Drain and serve. Drain on a rack or kitchen paper. Rest for 2 minutes before serving; the filling will be very hot.