Goat Cheese Croquettes with Spiced Membrillo

goatcheesecroquettesspicedmembrillo We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016. Membrillo can be found at specialty foods stores, some supermarkets and online.

Spiced Membrillo:
8 oz membrillo (quince paste)
2 Tbsp. sherry vinegar
1 Tbsp. Aleppo-style pepper
1 tsp. lemon juice, freshly squeezed

Croquettes:
1 cup all-purpose flour, unbleached
8 oz chilled fresh goat cheese
1½ cups panko (Japanese breadcrumbs)
2 large eggs
vegetable oil, for frying (~ 6 cups)
sea salt

Spiced Membrillo:
Pulse membrillo, vinegar, Aleppo-style pepper and lemon juice in a food processor until smooth. Transfer to a small bowl.

Make-Ahead: Spiced membrillo can be made 1 day ahead. Cover and chill.

Croquettes:
Using floured hands, form a heaping Tbsp. of goat cheese into a 1½" long log. Transfer to a parchment-lined baking sheet. Repeat with remaining cheese to make 15 more logs. Chill until firm, about 20 minutes.

Pulse panko in a food processor until very finely ground; transfer to a shallow bowl. Whisk eggs and 1 Tbsp. cold water in a second shallow bowl. Place remaining 1 cup flour in a third shallow bowl. Dredge a log of goat cheese in flour, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere. Repeat process to create a second coating. Transfer to a baking sheet. Repeat with remaining logs of goat cheese. Chill croquettes in freezer until firm but not frozen solid, about 15 minutes.

Pour oil into a large heavy pot to come 2" up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F (180°C/160°C fan, Gas Mark 4). Working in several batches to avoid crowding the pan, fry croquettes, turning occasionally, until golden and crisp, about 2 minutes. Transfer to paper towels to drain; season with salt.

Serve croquettes with spiced membrillo.

Makes 16 servings.