Croquets
6 servings
180 minutes
Croquettes are a refined dish of French cuisine dating back to the time of Louis XIV. Originally a way to repurpose leftover meat, they have now become a true delicacy. These crispy golden balls with a delicate shrimp filling enriched with creamy béchamel sauce captivate from the first bite. Their texture is a fine balance between airiness and richness, while the flavor is an exquisite blend of seafood, butter, and a light creamy note. Croquettes are perfect as an appetizer with white wine or as an aperitif before the main course. They can be served with spicy sauces or fresh salads, making them a versatile treat for any occasion.
1
Make béchamel sauce: heat sunflower oil in a saucepan, add butter, and when it melts, stir in flour with a wooden spatula. Gradually add milk while stirring continuously, and cook until the sauce thickens. Add salt and mix with your chosen filling; then place the mixture in a large flat dish and let it cool for at least 2 hours.
- Vegetable oil: to taste
- Butter: 40 g
- Wheat flour: 4 tablespoons
- Milk: 750 ml
- Salt: to taste
2
Use two tablespoons to divide the mass into equal parts and form fairly neat croquettes: it's enough if they at least resemble balls. Break an egg into a shallow bowl and beat it with a fork, and pour the breadcrumbs into another bowl. Heat vegetable oil in a deep and wide pot to 180–190 degrees.
- Chicken egg: 2 pieces
- White bread: 175 g
- Vegetable oil: to taste
3
Coat each croquette in breadcrumbs, then in egg, and then again in breadcrumbs. Then send them to the heated oil — a few at a time, but ensuring they are not crowded in the pot, and cook until the crust is golden and crispy. Use a slotted spoon to remove the cooked croquettes from the pot and place them in a deep warmed pot (preferably with thick walls like a Dutch oven) to keep warm until all croquettes are ready. Serve immediately.
- White bread: 175 g
- Chicken egg: 2 pieces
- Vegetable oil: to taste