Eggplant and Parmesan Cheese Croquettes Recipe

Homemade croquettes are one of those dishes that everyone likes, and it is also one of the most classic Spanish tapas.

If the croquettes are well done, they are a true delicatessen and with this step-by-step recipe you will achieve precisely this, but with a mixture of aborigine and cheese.

You will see that these eggplant croquettes with Parmesan cheese have a perfect combination of flavors, a real delight. If you feel like preparing and trying these delicious croquettes, you just have to pay attention to these steps and start the kitchen… to work!

Ingredients to make Eggplant and Parmesan Cheese Croquettes:

• ½ onion

• 1 Eggplant

• 100 grams of grated Parmesan cheese

• 4 tablespoons of olive oil

• 4 tablespoons of wheat flour

• 2 tablespoons flour for batter or breadcrumbs

• 1 pinch of Nutmeg

• 1 pinch of salt and pepper

• 350 milliliters of milk

• 1 egg

• 4 tablespoons of breadcrumbs

How to make Eggplant and Parmesan Cheese Croquettes:

To make these delicious vegetable croquettes, we start by finely chopping the onion and frying it in a pan with a little oil.

Next, peel and cut the aborigine into very small pieces, when you see that the onion begins to take on color add the aborigine, stir and wait for it to be done.

Then add the wheat flour and stir well, add the milk little by little and with a wooden spoon, keep turning until the mixture for the aborigine croquettes thickens.

To finish with the croquette dough, add the Parmesan cheese and season with a teaspoon of nutmeg, salt and pepper.

We continue stirring and mixing everything until you see that the dough takes on the desired texture.

When you have the texture at its point, remove the pan from the heat and let the mixture cool to room temperature. After this time, cover with plastic wrap and put the dough in the refrigerator for about two hours.

Now that we can form the croquettes, take the dough out of the fridge and divide the dough into small balls to which you will give the typical croquette shape. Then, pass them through flour to coat, beaten egg and breadcrumbs.

Fry the aborigine and cheese croquettes in a very hot pan and make sure they are golden brown without burning. Take them out on a plate with absorbent paper to remove excess oil and that’s it.

Eggplant and Parmesan cheese croquettes are an excellent option for a snack or a family gathering. Although the preparation of the croquettes seems laborious, it is actually very simple, so do not hesitate to try this spectacular mixture and combine it with other vegetable croquettes such as:

• Greek Zucchini Croquettes

• Plantain and cheese croquettes

• Mushroom croquettes