Ready for an explosion of flavor? Gluten-free Gorgonzola and spinach croquettes
Have you never tried this delicious combination? Don’t let another day go by! These gluten-free Gorgonzola and spinach croquettes are a guaranteed hit at our table. Their creamy flavor and crispy texture make them an irresistible dish for everyone.
As proud descendants of Italians, we have a weakness for cheese in all its varieties, and Gorgonzola is one of our favorites. Plus, béchamel is our foolproof trick for combining any vegetable and making our daughters devour them without a fuss.
Up for trying something different? Keep reading and discover all our secrets for making these croquettes that, I promise you, will become your new signature dish.
Ingredients
For the dough:
- 250 g fresh spinach
- 60 g Gorgonzola cheese
- 1 small onion, finely chopped
- 40 g butter
- 3 tablespoons Schär Pan gluten-free flour
- 750 ml fresh milk or plant-based drink (if using plant-based, a barista version is better so the dough gets a better consistency)
- Salt and nutmeg to taste
For breading:
- Cornstarch
- 2 eggs
- Gluten-free, sugar-free cornflakes
- Oil for frying
Instructions
- Prepare the spinach:
- Wash the spinach well and drain.
- Chop it and remove the stems to avoid finding tough pieces.
- In a large skillet, melt the butter and add the chopped onion. Sauté over medium heat until the onion becomes translucent.
- Add the spinach and cook until tender. At first, it will look like a lot, but it will shrink as it cooks.
- Make the béchamel:
- In the same skillet, add the three tablespoons of sifted flour.
- Cook the flour for a couple of minutes, stirring constantly to prevent it from burning.
- Incorporate the milk:
- Pour in the milk a little at a time while continuing to stir to avoid lumps.
- Cook over low heat until the mixture thickens.
- Add the cheese:
- Add the Gorgonzola cheese in pieces.
- Stir well until the cheese melts and is incorporated evenly.
- Add salt and nutmeg to taste. Cook for a few more minutes and then let the mixture cool.
- Shape the croquettes:
- Once the dough is cold, take small portions and shape the croquettes with your hands.
- Breading:
- Prepare three containers: one with cornstarch, another with beaten eggs, and the last with the crushed cornflakes.
- Pass each portion of dough through the containers in that order, making sure they are well covered.
- Fry:
- Heat oil in a skillet and fry the croquettes until golden brown on all sides.
- Place the croquettes on paper towels to remove excess oil.
And that’s it! Enjoy these crispy and creamy croquettes.
Try a healthier version!
If you are looking for a healthier alternative to prepare these croquettes, you can cook them in an air fryer or in the oven. Simply place them on a tray and cook with hot air until golden brown. They turn out just as delicious, but with less oil!
Are you ready to make these croquettes at home? We would love to see the result. Share your photos and opinions with all the Glutendtrotters! Leave us a comment below or on our social media so we can all enjoy your creations. We are looking forward to seeing how they turn out!
You might also be interested in reading:
Zucchini stuffed with gluten-free béchamel
Konjac noodle stir-fry with shrimp
