Pickled pepper and sherry croquetas recipe | delicious. magazine

Ingredients

• 3 tbsp olive oil
• 1 shallot, finely chopped
• 100g pickled guindilla peppers, drained and finely sliced (see know-how)
• 110g plain flour, plus extra to dust
• 60ml vegetable stock
• 280ml whole milk
• Pinch freshly grated nutmeg
• 40ml dry sherry, such as fino
• 2 medium free-range eggs, beaten
• 60g fresh breadcrumbs
• 2 litres sunflower oil for deep-frying
• You’ll also need
• Digital probe thermometer