Truffle Prosciutto Croquetas
Ingredients:
- 115g (½ cup) of butter
- 63g (½ cup) of all-purpose flour
- 500 ml (2 cups) of whole milk
- 100 g of prosciutto, finely chopped
- 45g (½ cup) of grated Parmesan
For breading and frying:- 2 Large eggs, lightly beaten
- 63g (½ cup) of all-purpose flour
- 500 ml (2 cups) of panko breadcrumbs
Directions:
- In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk constantly for 1 minute to form a roux.
- Gradually pour in the warm milk, whisking thoroughly between each addition to avoid lumps. Continue cooking, stirring constantly, until the mixture thickens into a smooth béchamel.
- Remove from heat and stir in the chopped prosciutto, the Parmesan, a drizzle of truffle oil, and a sprinkle of truffle dust. Season lightly with salt and pepper as the prosciutto is already salty.
- Transfer the mixture to a shallow pan or container and press plastic wrap directly onto the surface to prevent a skin from forming.
- Chill in the refrigerator for 1–2 hours, or until completely firm.
- Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs.
- Using a spoon or your hands, shape the chilled mixture into small logs or oval shapes. Dredge each in flour, dip in egg, and coat well with panko. Place on a tray and keep chilled until ready to fry.
- In a deep pot, heat oil to 350°F (175°C) & Fry croquetas in batches, turning as needed, for about 2 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
- Serve the croquetas hot, accompanied by truffle mayo. Garnish with extra Parmesan, a dusting of truffle dust.
Prosciutto-studded croquetas, hit with a drizzle of truffle swagger (Makes 16-18 croquetas)
- 115g (½ cup) of butter
- 63g (½ cup) of all-purpose flour
- 500 ml (2 cups) of whole milk
- 100 g of prosciutto, finely chopped
- 45g (½ cup) of grated Parmesan
For breading and frying:- 2 Large eggs, lightly beaten
- 63g (½ cup) of all-purpose flour
- 500 ml (2 cups) of panko breadcrumbs
- In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk constantly for 1 minute to form a roux.
- Gradually pour in the warm milk, whisking thoroughly between each addition to avoid lumps. Continue cooking, stirring constantly, until the mixture thickens into a smooth béchamel.
- Remove from heat and stir in the chopped prosciutto, the Parmesan, a drizzle of truffle oil, and a sprinkle of truffle dust. Season lightly with salt and pepper as the prosciutto is already salty.
- Transfer the mixture to a shallow pan or container and press plastic wrap directly onto the surface to prevent a skin from forming.
- Chill in the refrigerator for 1–2 hours, or until completely firm.
- Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs.
- Using a spoon or your hands, shape the chilled mixture into small logs or oval shapes. Dredge each in flour, dip in egg, and coat well with panko. Place on a tray and keep chilled until ready to fry.
- In a deep pot, heat oil to 350°F (175°C) & Fry croquetas in batches, turning as needed, for about 2 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
- Serve the croquetas hot, accompanied by truffle mayo. Garnish with extra Parmesan, a dusting of truffle dust.
