Name: Blue Cheese and Date Croquettes (Croquetas de Datiles y Roquefort)
Yield: Makes about 3 dozen
Cuisine: Spanish
Ingredients: Coarse salt (kosher or sea) and freshly ground white pepper; 2 or 3 gratings of nutmeg; 2 large eggs; About 2 cups fine dry white bread crumbs, for breading the croquettes; 5 medium-size pitted dates; 4 tablespoons (½ stick) unsalted butter; Boiling water; Olive oil; 5 tablespoons all-purpose flour, plus more for breading the croquettes; 4 ounces blue cheese, such as Roquefort or Cabrales, finely crumbled (about 1 cup); 1½ cups whole milk

Preparation info

Makes about
3 dozen

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

It’s a pleasure to go around the La Boqueria market in Barcelona tasting and comparing the croquetas served at the various lunch counters. While the spinach, pine nut, and raisin croquettes at Quim de la Boqueria are sublime, my prize goes to Bar Pinotxo for its crisp Roquefort and date fritters. Their combination of sweetness and pungency is fabulous. This is my adaptation of the dish.