Ingredients
Scale
For the Filling:
- 3 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2/3 cup whole milk
- 1 1/2 cups mozzarella cheese, freshly grated
- 2 large egg yolks
- 1/2 teaspoon salt
For Frying:
- 1 large egg, beaten
- 1/4 cup whole milk
- 1/3 cup all-purpose flour
- 1 cup fine breadcrumbs (panko works great)
- Vegetable oil for frying (about 2-3 cups)
- Flaky sea salt for finishing
Instructions
- Melt the butter in a medium saucepan over medium heat until it stops foaming, about 2 minutes.
- Add the flour all at once and whisk constantly for 2-3 minutes until the mixture turns light golden and smells nutty.
- Pour in the milk slowly while whisking to prevent lumps, then cook for 3-4 minutes until the mixture thickens to a paste that pulls away from the pan sides.
- Remove from heat and stir in the grated mozzarella until completely melted and smooth.
- Beat in the egg yolks and salt until fully combined and the mixture is glossy.
- Spread the cheese mixture onto a parchment-lined baking sheet, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 2 hours or overnight.
- Once chilled and firm, scoop portions and roll into cylinders about 2 inches long and 1 inch thick (you should get 12-14 croquettes).
- Set up your breading station with three shallow bowls: flour in the first, beaten egg mixed with milk in the second, and breadcrumbs in the third.
- Roll each croquette in flour, dip in egg mixture, then coat thoroughly with breadcrumbs, pressing gently so they stick.
- Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (use a thermometer for accuracy).
- Fry 4-5 croquettes at a time for 2-3 minutes, turning once, until deep golden brown on all sides.
- Transfer to a paper towel-lined plate, sprinkle immediately with flaky sea salt, and let cool for 2 minutes before serving.
Notes
- Fresh mozzarella has too much moisture and won’t work well here, stick with low-moisture, shredded mozzarella
- The mixture will seem too thick when you’re making it, but it needs that consistency to hold its shape
- You can add herbs, garlic powder, or a pinch of cayenne to the filling before chilling
- Make the croquettes uniform in size so they cook evenly
- Don’t skip the egg yolks in the filling, they add richness and help bind everything
- Work quickly when breading so the croquettes stay cold
- Use a slotted spoon or spider to turn them gently while frying
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep-frying
- Cuisine: European
Nutrition
- Serving Size: 1 croquette
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 30 mg