“The Spanish corn croquettes at Bivouac would be perfect at my drinks party. Would you print the recipe?”
Prudence Salvaggi, Highgate, WA
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Ingredients
Tabasco aïoli
Method
Main
1.For corn stock, boil 3 corn cobs in 1.5 litres water in a large saucepan over high heat until corn is tender (10 minutes). Reduce heat and simmer until water is infused with flavour (30 minutes). Strain (discard cobs) and measure 1 litre stock (add hot water if necessary).
2.Meanwhile, scorch remaining corn cobs over a naked flame until kernels are blackened (6-8 minutes), cut kernels from cobs and set aside.
3.Melt butter in a saucepan over medium heat, add flour and stir continuously until smooth (2-4 minutes). Cook for another 2 minutes to cook out flour. Add 250ml corn stock, beating with a wooden spoon to incorporate, and cook until thickened (8-10 minutes). Repeat until all stock is incorporated. Reduce heat to low, add corn, jalapeño, coriander and chilli, then remove from heat and stir in cheeses. Pour into a 20cm x 30cm baking dish lined with baking paper, smooth top and refrigerate until set (overnight).
4.Turn mixture out onto a board and cut into 3cm x 8cm pieces (makes about 10). Place panko crumbs, flour and egg in separate bowls and dip croquettes, one at a time, in flour, then egg and then panko, shaking off excess in between.
5.Heat vegetable oil in a large saucepan over high heat to 180C. Deep-fry croquettes in batches, turning occasionally, until golden (3-4 minutes; be careful, hot oil will spit). Drain on paper towels and scatter with sea salt.
6.For Tabasco aïoli, stir Tabasco into aïoli and serve with hot croquettes.
Note Begin a day ahead to set the croquette mixture.
Notes
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