2 1/4 lbs. carrots, cut in small chunks
1 large onion, finely chopped
3 oz. sharp cheddar or Gouda cheese, cut in 3/8-inch sq. x 2-inch sticks
2 tbsp. butter
1 tbsp. sugar
3 eggs
5 tbsp. Parmigiano cheese, grated
2+ cups of bread crumbs
all-purpose wheat flour
1 tsp. nutmeg
1 tsp. paprika
salt and pepper, to taste
enough oil for deep frying

Boil the carrots in enough water until soft. Fry the onion in the melted butter until translucent, then add the carrots and continue cooking for about 7 minutes. Put all the mix into a food processor to obtain a thick paste. You can do this by hand but this will take more time.

Take the mix out of the processor and add 1 egg, sugar, Parmigiano cheese, nutmeg and enough bread crumbs mixing everything to obtain a thicker enough paste that can be handled (fairly) easily.

A good way to know so is when the mix doesn't stick anymore so easily in the bowl. You will need more or less bread crumbs depending on how much moisture the mix has. Adjust salt & pepper to taste. Proceed to prepare the croquettes by picking enough mix to make an oblong patty in your hand, embed one of the cheese sticks in the center and then roll up the patty between your hands until the cheese is completely covered and in the middle of the croquette. Seal the edges with a gentle pressure to obtain a nice cylindrical croquette. Roll it in wheat flour (don't forget to cover the ends too), then dip into the 2 eggs previously beaten with a pinch of salt and the paprika, then immediately roll it over a bed of bread crumbs.

This operation will require you to wash your hands frequently.

Make enough croquettes to deep fry in your favorite deep fryer or just a pot with enough oil to accept the croquettes without cooling. I usually do 4 or 5 at the same time. Fry until very golden to make sure that the cheese inside has melted. Put them over an absorbent paper to let drain the oil but serve as quickly as possible.

A good snack for parties, cocktails, as a side dish or just for a light meal.

You can pair them with a gentle enough sauce or dip to let feel the subtle taste of these croquettes, such as a guacamole, tartar sauce, bearnaise, etc.

Submitted by: Luis De Santis-Venezuela