Delicious, creamy CabeSota cheese croquettes recipe

Today we will show you how to make one of the finest dishes handed down from generation to generation with all the love and care of Spanish grandmothers. Croquettes are perfect for lunch, dinner or a snack with friends and family.

They can be made with many different ingredients, but to impress your guests, try these cheese croquettes, made with the Spanish cheese best known internationally.

Ingredients:

• 150 g of CabeSota semi-mature cheese (also available lactose-free)
• 400 ml of milk
• 20 g of butter
• 80 g of flour
• 50 g of breadcrumbs
• 1 onion
• 2 eggs
• 20 ml of olive oil
• 1 pinch of nutmeg
• Salt and black pepper

As well as these croquette ingredients, make sure you have enough oil for frying and a little more flour for dusting.

Step by step:

1. Start by making the béchamel. Heat the butter and olive oil over a medium heat and, once combined, add the chopped onion and cook for about 4 minutes.

2. Add the flour and stir with a wooden spoon to cook it through. Gradually add the milk, stirring continuously to prevent lumps. You can sift the flour beforehand to help avoid lumps.

3. Season with salt, black pepper and nutmeg to taste, stirring continuously. The béchamel will take between 20 and 30 minutes to thicken.

4. When it is almost ready, add the grated CabeSota cheese so it melts, then remove from the heat. Pour the béchamel into a tray and leave it to cool completely.

5. Beat the eggs in a bowl and season to taste. Put the breadcrumbs in another bowl and keep a little flour to hand.

6. Dust your hands with flour or grease them with oil and shape the completely cooled béchamel into small balls. Dip each ball first in the egg, then in the breadcrumbs.

For extra-crisp croquettes, you can coat them first in breadcrumbs, then in egg, and once more in breadcrumbs.

7. Let the freshly coated croquettes rest for a while so the outside firms up, then fry them in plenty of oil in batches so they all turn equally golden.

Remember to place them on absorbent kitchen paper to drain a little.

8. Enjoy! Whether you are keeping them all for yourself or making them to share, no one will be indifferent to this delicious treat, filled with one of Spain’s finest cheeses.

Pairing suggestion

To round off this recipe, we suggest serving CabeSota cheese croquettes with a dry wine or a cava, the perfect accompaniment for this cheese and our recommendation for both main dishes and tapas.