Croquettes look impressive, but are not altogether difficult to make. Work confidently, embrace unevenness - just make sure the oil is at the right temperature. Serve with Cloudy Bay Sauvignon Blanc for a classic mix, or branch out a little with Te Koko Sauvignon Blanc to add a little intrigue.
Serves 4 -6 as a snack
200g soft goats cheese
½ cup cornflour
1 cup flour
1 ½ cups soda water
2 eggs, lightly beaten
1 tablespoon finely chopped thyme leaves
1 ½ cups panko breadcrumbs
vegetable oil for frying
Niue honey (or other floral runny honey) for drizzling
1) Lightly mash the cheese and put into a piping bag with a 5mm nozzle.
2) Pipe 5cm lengths onto a baking tray. Alternatively, shape into logs with well floured hands. Chill for 30 minutes.
3) In a bowl, combine the flours with some salt and whisk in the soda water and the eggs. In a separate bowl put the thyme and panko crumbs.
4) Dip each cheese log in the egg mix then into the crumb mix, then onto a baking tray. Dip each log a second time into the egg and crumb, then put the trays in the freezer for 30 minutes.
5) Heat the oil 180°C (350 °F). Fry the croquettes for 1 minute or until golden. Drain on paper towels and allow to cool for a few minutes before serving.
6) Arrange onto a serving platter and serve with a drizzle of honey.
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