Milk croquettes
By Carola
When the smell of fried food wafted through our house, it was immediately a celebration for young and old alike. Milk croquettes, along with potato croquettes, were a staple dish at Grandma Lina’s birthday parties.
ingredients for 4 people
For the dough:
100 g plain flour
100 g cornflour
50 g butter
1 litre whole milk
2 eggs
nutmeg to taste
salt to taste
4 tablespoons of Parmesan cheese
For the breadcrumb coating:
Plain flour to taste
Fresh breadcrumbs to taste
Eggs to taste
Oil for frying, as needed
preparation
Melt the butter in a large saucepan over low heat, add the flour and starch and stir. Gradually pour in the cold milk, stirring with a whisk. Add a little nutmeg, a pinch of salt, the eggs and Parmesan cheese, continuing to stir. Let the mixture cool to room temperature and place in the fridge for 30 minutes. Then, shape the mixture into croquettes and coat them first in flour, then in beaten egg and finally in breadcrumbs. Fry in plenty of oil until golden brown. Finally, place the croquettes on kitchen paper to remove any excess oil.
Pair with a glass of Lucimare brut sparkling wine.
ingredients for 4 people
For the dough:
100 g plain flour
100 g cornflour
50 g butter
1 litre whole milk
2 eggs
nutmeg to taste
salt to taste
4 tablespoons of Parmesan cheese
For the breadcrumb coating:
Plain flour to taste
Fresh breadcrumbs to taste
Eggs to taste
Oil for frying, as needed
preparation
Melt the butter in a large saucepan over low heat, add the flour and starch and stir. Gradually pour in the cold milk, stirring with a whisk. Add a little nutmeg, a pinch of salt, the eggs and Parmesan cheese, continuing to stir. Let the mixture cool to room temperature and place in the fridge for 30 minutes. Then, shape the mixture into croquettes and coat them first in flour, then in beaten egg and finally in breadcrumbs. Fry in plenty of oil until golden brown. Finally, place the croquettes on kitchen paper to remove any excess oil.
Pair with a glass of Lucimare brut sparkling wine.
