Pizza Croquettes
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
This cheesy little canapé is perfect for making ahead and freezing. It’s ideal to have in bulk to pull out as needed over the silly season. Always a hit with the kids and a guaranteed crowd-pleaser, it’s well worth doubling the batch to save time on the crumbing process later.
Ingredients
- 60g butter
-
½ cup plain flour, plus extra for dusting
- 2 cups milk
- 100g grated mozzarella
- 40g grated parmesan
- 3 teaspoons Cutting Shapes
- 150g cooked ham or pepperoni, finely diced (optional)
-
1 teaspoon Man Grind Flakes, to taste
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Neutral oil for frying
To serve
-
Fire in the Hole
Directions
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until the mixture is thick and smooth. Remove from heat.
- Stir in the mozzarella, parmesan, Cutting Shapes, diced ham or pepperoni, and Man Grind Flakes. Add cracked pepper or a pinch of chilli if you like a bit of heat.
- Transfer the mixture to a shallow dish, cover, and chill in the fridge until firm. This will take a good few hours.
- Once firm, use damp hands to roll tablespoon-sized portions into balls. Dust each ball in flour, dip in beaten egg, then coat with breadcrumbs.
Heat 5cm of oil in a deep pan to 180°C. Fry the croquettes in batches until deeply golden and crisp. Drain briefly on paper towels.
- Serve hot with Fire in the Hole on the side, for dipping.
