Crispy Leek Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 bay leaves
02 -
4 whole cloves
03 -
1 egg (mixed with a little milk)
04 -
¾ cup breadcrumbs (use as required)
05 -
Olive oil (just enough for frying)
06 -
1 small onion
07 -
3 cups whole milk
08 -
2 oz butter
09 -
2 Tbsp olive oil
10 -
1 ½ tsp sea salt
11 -
⅛ tsp ground nutmeg
12 -
3 oz flour
13 -
1 large leek (finely chopped, about 225-280 g)
# Instructions:
01 -
Use the cloves to stick the bay leaves to the onion.
02 -
Slice the leeks finely and cook them gently in olive oil on medium heat. Don’t let them brown.
03 -
Add the onion with spices into a pot of milk and heat until it hits 175˚F (80˚C).
04 -
Melt the butter in a medium pan, mix in the flour, and keep stirring as it cooks out its raw taste.
05 -
Carefully take out the onion, then pour the warm milk into the roux a little at a time. Whisk fast until smooth.
06 -
Sprinkle in salt and a bit of nutmeg. Keep stirring until the béchamel becomes thick and pulls away from the pan edges.
07 -
Add the cooked leeks to the thickened béchamel sauce, then stir until everything’s combined evenly.
08 -
Scoop the mixture into a dish, press parchment on top, and put it in the fridge overnight.
09 -
Roll 50 g (1.75 oz) pieces of the chilled mixture into balls. Coat each one by dipping it in egg mixed with milk, then breadcrumbs. Store them until frying.
10 -
Heat up olive oil to 320˚F (160˚C). Fry the croquettes until they’re golden and crispy. Let them drain on a plate with paper towels.
11 -
Serve fresh and hot, with a dollop of mayo if you like!
# Notes:
01 -
Before cooking, freeze uncooked croquettes and use an air fryer to make them crispy.