Directions

For the Aioli:



1. Blend the mayonnaise, peppadews, paprika and lime zest until incorporated and smooth. Season with salt and pepper to taste.

For the Croquetas:



1. Heat 8 tablespoons of olive oil in a small saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly.
2. Gradually add the milk and chicken broth, stirring continuously to ensure the mixture incorporates smoothly. Then add the Spanish paprika, salt and pepper to taste.
3. Cook over medium heat, stirring constantly, until the sauce is thickened and smooth. Remove from the heat.
4. Next, take the ‘Nduja out of its packaging and chop into coarse pieces, slightly smaller than bite-sized.
5. Fold the ‘Nduja crumbles into the flour and cream mixture and allow to cool for 5-10 minutes before refrigerating for at least an hour until the mixture is cold.
6. Once ready to cook, shred the Drunken Goat and fold into the flour and cream mixture after removing from the fridge.
7. Next, set up your breading station by pouring the breadcrumbs into a shallow bowl. Next to that, beat the eggs in another shallow bowl.
8. Dust your hands with flour before dividing the flour cream, ‘Nduja and cheese mixture into 1-inch balls.
9. Heat the oil in a large stockpot or Dutch oven until it reaches 355 F.
10. Working with one ball at a time, dip the croquetas into the beaten egg and then roll in the breadcrumbs to coat evenly.
11. Carefully place the croquetas into the hot oil and fry quickly, turning several times, until all sides are golden brown. Then remove the croquetas to a wire rack or paper towel-lined plate with a slotted spoon.
12. Repeat with remaining croquetas and serve immediately.
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