Feta & Leek Croquettes
(makes about dozen croquettes or 20 balls)
For the Bechamel
- 3 Tbsp. of butter
- 3 Tbsp. all purpose flour
- 1 cup of warm milk
- pinch of salt
- bit of grated nutmeg
- 1 1/2 cup crumbled Feta cheese
- 1/2 cup blanched or slow-cooked leeks (or scallions)
- 1 tsp. dried Greek oregano
- 1 tsp. ground black pepper
- 1/4 cup chopped fresh parsley
- 2 eggs, lightly beaten
- 1/4 cup milk
- approx. 1 cup all-purpose flour
- approx. 2 cups of fine bread crumbs
- Vegetable oil for frying
- Add your butter into a small pot over medium heat and once it melts, add the flour and stir in with a wooden spoon. Continue stirring for couple of minutes then add the milk in increments – add milk, stir in, add milk and stir in until you’ve attained thick Bechamel. Add a pinch of salt, stir in and take off the heat and empty into a large bowl to cool.
- In the meantime, add some olive oil into skillet and sweat your leeks for about 5-6 minutes or until translucent. Allow to cool and into the bowl with the Bechamel. Add the leeks, Feta, oregano, black pepper into the bowl and mix well with a spatula. Cover and place in the fridge to cool for a couple of hours.
- Prepare your dipping stations – a plate with all-purpose flour, the other with the eggwash and the third plate with breadcrumbs. Take the bowl out the fridge and form the mixture into little logs or balls with your hands (rub your hands with oil if sticky).
- Dredge in flour followed by the eggwash then a coating of breadcrumbs. Repeat with the remaining mixture and place on a large platter, cover and place in the fridge again for another 30-40 minutes.
- Pour about 2 inches of oil in deep pot or deep fryer and heat to 360F. Carefully place 3-4 croquettes in the hot oil and fry for about 4 minutes. Place on paper-lined platter and fry remaining batches (you may want to reserve in a warm 200F oven).