Preparing these delicious croquettes will not take you long. Their intense sea flavor makes them an irresistible snack.

Ingredients:

1 can of hedgehog caviar from los peperetes 120 gr.

1 l. of whole milk

200g. of butter

1 leek and 1 clove of garlic

200g. Of flour

Salt and pepper

Cognac, to flambé

(Flour, egg and breadcrumbs for the batter)

Olive oil for frying

Preparation:

Melt the butter in a frying pan. Cut the leek finely chopped and sauté it along with the garlic.

Once the mixture is poached, add the sea urchin caviar from the peperetes and sauté for a minute.

Drizzle with a good splash of cognac and flambé it.

Add the flour and mix it with the mixture, making sure that all the ingredients are well melted)

Add the milk, best at room temperature, season with salt and pepper and let it cook. It is important not to stop stirring to prevent lumps from forming for about 10 minutes, until you see the dough come off the pan.

Let the dough chill for at least 10 hours in the refrigerator.

Prepare the croquettes in pieces of about 25 g. each one and coat it with the egg and breadcrumbs.

And all that remains is to fry them in plenty of hot oil, drain them when you take them out with absorbent paper and you have them ready to taste.

Learn more recipes with hedgehog caviar.