| Prep: 45 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 11g | 25g |
| sugars | fibre | protein | salt |
| 5g | 3g | 14g | 0.7g |
Why I Love Spanish Piquillo Pepper Croquettes
Every time I make these Piquillo Pepper Croquettes, an incredibly delightful Spanish recipe, I am reminded of why I love cooking: the fusion of tradition, creative innovation, and the element of surprise. It’s a recipe that embodies the very heart of my cooking philosophy, even though it draws from a different cultural tapestry.
A Nod to a Global Kitchen
While my culinary passion primarily lies in Italian-American cuisine, I believe that every dish holds a memory or a story that marks a meeting of cultures. This recipe is no exception. Inspired by a visit to Spain and after studying various creations from José Andrés, a Spanish-American chef, I ended up crafting these Piquillo Pepper Croquettes. The beauty of food, for me, is the never-ending opportunity to learn and discover new flavors, much like my joy of hiking, where each trail reveals a new vista.
Perfect Companion for Your Main Course
These delicious croquettes make for the perfect appetizer – they’re flavorful pockets of joy that whets the appetite for the main course. They are also a fantastic side dish to traditional Italian meals like a steaming plate of spaghetti and meatballs. Alternatively, they shine in their own right as small bites in a tapas style dinner. Either way, you can’t go wrong. The smokiness of the piquillo peppers, the gorgeous texture of the manchego cheese melted into the aromatic béchamel sauce, and the wonderful crunch of the exterior – it’s an experience everyone could enjoy.
I cook because I find a profound joy in creating dishes that bring people together. This recipe, the Piquillo Pepper Croquettes, offers just that. It’s a dish that gathers loved ones around a table in anticipation and leaves them pleasantly surprised not only by the unique play of flavors but also by the story behind the dish.
What You’ll Need
- 24 canned piquillo peppers
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 1/2 teaspoon sweet paprika
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 3/4 cup grated manchego cheese
- 1 cup bread crumbs
- 2 large eggs, beaten
- Vegetable oil for frying
- Salt and pepper to taste
Method
Step One
Start by heating up the olive oil and 2 tablespoons of the unsalted butter in a large pan. When the butter has melted, add the finely diced onion and minced garlic. Sauté until they are soft and fragrant.
Step Two
Add the sweet paprika into the pan and stir well. Then add the all-purpose flour into the mixture and combine until it forms a roux. Cook this mixture for about 2 minutes until it turns a golden brown color.
Step Three
Gradually pour the whole milk into the roux, continuously stirring to combine. Allow this mixture to cook on a medium heat until it thickens. This should take about 5 minutes.
Step Four
Add the grated manchego cheese into the thickened mixture and stir until all the cheese is melted and incorporated. Season with salt and pepper to taste, then remove the pan from heat.
Step Five
Stuff each Piquillo pepper with the cheese mixture. Make sure not to overfill the peppers as this can cause them to burst during the frying process.
Step Six
Prepare a breading station with two bowls – one with the beaten eggs and the other with bread crumbs. Dip each stuffed pepper first into the egg, making sure it’s well-coated, then dredge it in the breadcrumbs.
Step Seven
Heat up the vegetable oil in a deep fryer or a deep frying pan. Once the oil is hot, add the breaded peppers, a few at a time. Fry until they are golden brown and crispy. Once done, remove from the oil and let them rest on a paper towel to absorb any excess oil.
Step Eight
Continue the process until all the stuffed peppers are fried. Serve the Piquillo Pepper Croquettes warm and enjoy.
