Smoked eel croquettes

Smoked eel croquettes


200 g of smoked eel fillets

400 ml milk

75 g unsalted butter, chopped

1 onion, finely chopped

1 cups (150 g) plain flour

2/3 cup (50g) grated parmesan

2 tbs chopped flat-leaf parsley leaves

2 eggs, lightly beaten

1 1cup (50g) panko breadcrumbs

Sunflower oil, to deep-fry

Servings: 4


Melt the butter in a pan over medium-low heat. Cook onion for 5 minutes stirring time to time until soft but not coloured. Add cornflour and 1/2 cup (60g) flour, then cook, stirring, for 2 min. Gradually add 350 ml milk and stir constantly, then cook for a further 4 minutes until a thick paste. Add parmesan and stir to combine, remove from heat. Cool slightly. Flake the flesh of the smoked eel, stir it and parsley in the sauce, add salt. Chill for 2 hours.

Shape the mixture into 14 croquettes with two tablespoons, than chill them for 30 minutes to firm up.

Combine eggs and 50 ml milk in a bowl. Pour breadcrumbs and remaining flour in separate bowls. Fill a deep-fryer or large saucepan with an oil and heat to 190°C. Dip each croquette first in flour, then in egg mixture and finally in crumbs. Deep-fry croquettes for 2 minutes or until golden, and then drain on paper towel. Serve with creamy dip. These croquettes are mouthwatering and delicious!

Cooking time – 40 min.