Anari Cheese Croquettes with Spiced Mosphilo Chutney

• •250 g Fresh Anari cheese (unsalted, crumbled)
• •1 Large egg (for croquette mixture)
• •2 tbsp All-purpose flour (plus 1/2 cup for dredging)
• •1 tsp Dried Greek oregano
• •1 tsp Dried mint
• •1 tsp Dried thyme
• •1 tsp Black pepper (freshly ground)
• •1 tsp Salt (or to taste)
• •2 Large eggs (beaten, for breading)
• •1 cup Panko breadcrumbs (or regular breadcrumbs)
• •2 cup Olive oil (for frying, or enough to fill 1 inch in pan)
• •2 cup Mosphilo fruit (hawthorn berries) (fresh or frozen, stems removed, pitted if large)
• •1 cup Brown sugar (or to taste)
• •1 cup Apple cider vinegar
• •1 tbsp Fresh ginger (grated, or 1 tsp ground ginger)
• •1 tsp Cumin seeds
• •1 tsp Ground coriander
• •1 tsp Ground turmeric
• •1 tsp Ground cinnamon
• •1 tsp Ground cloves
• •1 tsp Black pepper (freshly ground)
• •1 cup Water

Instructions

1. 1

   If using fresh mosphilo, wash thoroughly and remove any tough stems. If berries are large, you may wish to pit them, otherwise, the small seeds are edible. In a medium saucepan, combine the mosphilo fruit, brown sugar, apple cider vinegar, grated ginger, cumin seeds, ground coriander, turmeric, cinnamon, cloves, black pepper, and water. Bring to a simmer over medium heat.

2. 2

   Continue simmering the chutney, stirring occasionally, for 15-20 minutes, or until the fruit has softened and broken down, and the mixture has thickened to a jam-like consistency. Mash gently with a fork or potato masher if you prefer a smoother chutney. Remove from heat and set aside to cool slightly.

3. 3

   In a large bowl, combine the crumbled Anari cheese, 1 large egg, 2 tablespoons of all-purpose flour, dried Greek oregano, dried mint, dried thyme, 1/2 tsp black pepper, and salt. Mix thoroughly with your hands until well combined and the mixture can hold its shape.

4. 4

   Take about 1.5-2 tablespoons of the Anari mixture and roll it into a small log or ball, about 1.5-2 inches long. Repeat with the remaining mixture. You should get about 12-15 croquettes.

5. 5

   Prepare three shallow dishes. In the first, place 1/2 cup all-purpose flour. In the second, place the 2 beaten eggs. In the third, place the panko breadcrumbs. Dredge each croquette first in flour (shaking off excess), then dip in beaten egg (letting excess drip off), and finally roll in breadcrumbs, pressing gently to ensure an even coating.

6. 6

   Heat the olive oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately and turn golden in about 30 seconds. Carefully place a few croquettes into the hot oil, ensuring not to overcrowd the pan.

7. 7

   Fry for 2-3 minutes per side, turning as needed, until golden brown and crispy on all sides. Using a slotted spoon, remove the fried croquettes and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining croquettes.

8. 8

   Serve immediately with the warm or room-temperature Spiced Mosphilo Chutney on the side for dipping.

Chef's Tips

• 💡For the chutney, if mosphilo fruit is unavailable, you can substitute with cranberries or tart cherries, adjusting sugar to your taste.
• 💡Ensure your oil is hot enough for frying. If it's not hot enough, the croquettes will absorb too much oil and become greasy. If it's too hot, they will brown too quickly on the outside and not heat through on the inside.
• 💡The croquette mixture can be prepared ahead of time and refrigerated for up to 24 hours. Form and bread just before frying for best results.
• 💡To make the chutney smoother, blend it briefly with an immersion blender or in a regular blender once cooled.