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Fontina Croquettes

di Academia Barilla

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Fontina Croquettes
35 minutes



Ingredients for 4 people

2 1/4 tablespoons flour
2 1/4 tablespoons rice
1 pound Fontina cheese
10 1/2 tablespoons butter
2 cups milk
Breadcrumbs as needed
4 egg yolks
4 eggs
Nutmeg to tast
Oil for frying as needed
Salt and pepper to taste

Preparation 20 minutes preparation + 15 minutes cooking
1. In a saucepan, melt butter without browning

2. Add flours, stirring constantly, then milk a little at a time to prevent lumps

3. Bring to a boil for a few minutes to make Béchamel sauce

4. Remove from the heat, add chopped Fontina cheese and melt

5. Quickly whisk in 2 whole eggs and 4 yolks

6. Season with a pinch of salt, a dash of pepper and nutmeg

7. Pour mixture in a bowl and set aside to cool

8. With a spoon, shape into small croquettes

9. Beat two eggs in a bowl, dip croquettes in egg, then dredge in breadcrumbs

10. In a pan, heat enough oil to cover croquettes completely (check temperature with a few breadcrumbs)

11. Fry croquettes until golden brown

12. Drain on paper towels and serve hot