|BACON CROQUETAS. 12/07/13|
Makes approx 20
200g/7oz streaky bacon rashers
40g/1¾oz unsalted butter
1 leek, tough outer layers removed, thinly sliced
200g/7oz plain flour
400ml/14fl oz whole milk
2 eggs, beaten
150g/5oz dried breadcrumbs
1 litre vegetable oil, for deep frying
In a large frying pan over a medium-high heat, fry the bacon until golden and crisp, then drain on kitchen towel.
Melt the butter in a saucepan over a medium heat. When it starts to foam, add the leeks with a pinch of salt and cook for five minutes until the leeks are soft.
Add half the flour and stir for three minutes until it thickens. Slowly stir in the milk until you have a thick but glossy sauce. Cook over a low heat, stirring constantly, until the mixture is thick. Remove from the heat and season with black pepper. Leave to cool. Break up the bacon rashers and stir them in. Chill for at least two hours.
Place the remaining flour on a plate, the beaten egg in a bowl and the breadcrumbs in another plate. Shape the croqueta mixture into walnut-sized balls, then roll them in the flour, dip in the egg, then roll in the breadcrumbs. Chill in the fridge for 30 minutes.
Heat the oil in a large, high-sided pan to 180C/350F, or until a piece of bread fries golden in 20 seconds. Fry the croquetas in batches for three to four minutes until golden, turning them occasionally so they cook evenly.
Drain on kitchen paper and sprinkle with a little salt before serving.
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