Padron peppers and croquetas
Savory recipes
Spring
Summer
30 minutes to 1 hour
Végétarienne
Difficulty level: moderate
Poêle
Prep time
35 minutes
Cooking time
10 minutes
Serves
4 people
Method
The croquetas
- Prepare the béchamel sauce: melt the butter in a saucepan, then add the flour and cook for about 2 minutes, stirring constantly. Add the milk a little at a time and thicken while stirring. Adjust the seasoning and add the grated Gruyere cheese.
- Mix the blanched peas into the béchamel sauce. Let cool.
- Make cork shapes with a pastry bag or divide mixture into balls and roll into cylinders. Set aside in a cool place to set. (They can be frozen to help them retain their shape and make breading easier).
- Dredge each croquette in flour and dip in the beaten eggs, then roll in breadcrumbs seasoned with salt and pepper and set aside.
- Cooking: fry until golden brown and serve.
The padron peppers
- Wash and dry thoroughly.
- In a hot frying pan, add cooking oil or olive oil and fry briskly until the skin is wrinkly and a light golden brown.
- Sprinkle with Guérande salt.
- Serve immediately
Ingredients
For the croquetas
- 2 eggs
- 50 g (⅓ cup) flour
- 1 package fine breadcrumbs
For the Béchamel sauce
- 70 g (5 tbsp) butter
- 80 g (⅔ cup) flour
- 75 cl (3 cups) milk
- 200 g (7 oz) blanched peas
- 150 g (1⅕ cup) of grated Gruyere cheese
- 200 g (7 oz) sliced mushrooms (optional)
For the padron peppers
- 400 g (14 oz) padron peppers
- Cooking oil or olive oil
- Salt, pepper
Utensil
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