Black pudding & apple croquetas

Black pudding & apple croquetas

Laura Edwards

Almost everyone loves jamón croquetas, and they’re one of the biggest sellers in my restaurants. But we also like to play around with new flavours too – sometimes a bit crazy, but they normally work and everyone loves them!

If you’re a fan of mint, add some at the same time as the apple and morcilla, and you’ll have a really fresh flavour.


Quantity Ingredient
500ml whole milk
150ml fresh vegetable stock
85g butter
knob butter
120g plain flour
sea salt
freshly ground black pepper
75g manchego cheese, grated
150g morcilla, chopped
1 apple, peeled, cored and finely chopped
sprinkle caster sugar
150g dry breadcrumbs
2 large free-range eggs, beaten
olive oil, for deep frying


  1. Heat the milk and stock together in a saucepan. In another saucepan melt the bu¢er over a medium heat, add the flour and cook for 2–3 minutes until browned. Gradually add the milk and stock mixture, until you have a thick, smooth béchamel sauce. Season and add the cheese. Stir until melted and smooth. Set aside.
  2. Meanwhile, heat a li¢le oil in a pan and fry the morcilla until starting to crisp then drain on kitchen paper. Add a knob of bu¢er to the pan and, when foaming, add the apple and sugar and cook for a couple of minutes until lightly caramelised. Fold the morcilla and apple into the béchamel.
  3. Spread the mixture out evenly in a shallow tray and press down. Cover with a sheet of baking paper or cling film (plastic wrap). Chill in the fridge for at least 2 hours.
  4. Put some oil in the palm of your hand and roll the mixture in balls of 30 g each. Put the breadcrumbs and eggs in two separate bowls. Dip the croquetas first in the eggs and then in the breadcrumbs to coat all over.
  5. Heat the oil in a deep pan to 190°C – or until a cube of bread browns in about 20 seconds – and fry the croquetas for around 2 minutes or until golden. Place on kitchen paper to drain. Devour immediately.
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