Publications
- 150g - butter
- 2 - garlic cloves, chopped
- 2 - chillies, chopped (optional)
- 5ml - smoked paprika
- 125ml - flour
- 250ml - milk
- 125ml - cream or milk
- 250ml - grated Gouda cheese
- - salt
- 250g - macaroni, cooked and drained
- 125ml - flour
- 2 - eggs, beaten
- 250ml - crispy crumbs oil for deep frying
1. Macaroni Heat the butter in a pot. Add the garlic, chillies (if using) and paprika and stir-fry over medium heat until fragrant.
2. Stir in the flour, then add the milk little by little, stirring continuously to prevent lumps.
3. Add the cream, then simmer over low heat for 5 minutes, stirring continuously. Add the cheese and stir until melted and well combined.
4. Remove from the heat and mix the macaroni into the sauce. Transfer the mixture to a flat dish and leave to cool completely. Cover and put in the fridge to chill for 1 hour.
5. Roll 15ml (1T) of the mixture into a ball in the palm of your hand (wet your hands if the mixture is too sticky). Repeat until the mixture is done.
6. Crumble Roll each macaroni ball in the flour, dip in the eggs, then roll in the crumbs – make sure each croquette is thoroughly covered. Arrange the croquettes on a plate and put in the fridge to chill for at least 30 minutes.
7. Heat enough oil for deep-frying in a pan or large saucepan. Fry the croquettes in batches until golden brown, crispy and hot throughout. Drain on kitchen towel and serve immediately.
