Needed for 4 croquettes:
• 20 gr butter
• 20 gr flour
• 50 g of milk
• 1 egg yolk
• salt and pepper
• 2 teaspoons of garden herbs
• 100 gr mozzarella
• 40 gr flour
• 40 g breadcrumbs
• 1 egg beaten
• frying pan
Put on the butter and let it get color, mix in the flour. Stir well, add milk. Let it boil, and keep stirring until you have a firm, thick roux. While it is still hot, stir in an egg yolk, salt, pepper and some very finely chopped garden herbs (a little thyme, parsley, chives).
Grate the mozzarella on the coarse side. Mix through the roux. It is best to put the roux in a bowl and put it in the fridge for two hours. Not only does it cool down there, the refrigerator is also a dry environment in which moisture disappears. This way you can form croquettes better (two spoons) and secondly they do not explode in the deep fryer.
Then prepare three deep plates, one with flour, one with beaten egg and one with breadcrumbs. If you want to do it all right, make your own breadcrumbs from rock-hard dried baguette. Go over it with the rolling pin, strain it and divide it over two plates again, very fine and coarser.
Then you pass the croquette through the flour, through the egg, through the first and then through the second paneer. If the fryer is at 170 ° C they can be put in until they are golden brown on the outside. Serve with mustard with some white wine.
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