Cheese & Truffle Croquettes V Recipe

Prepare béchamel base

In a medium heavy-bottom saucepan over medium heat, melt 3 tbsp unsalted butter. Add 1 cup all-purpose flour and whisk constantly to form a smooth roux. Cook for 1–2 minutes without browning to remove raw flour taste.

Gradually whisk in 2 cups whole milk, a ladle at a time, ensuring no lumps form. Bring to a gentle simmer and cook, stirring constantly, until the mixture thickens to a thick paste that holds its shape when spooned (about 6–8 minutes).

Remove pan from heat. Immediately stir in 1 cup grated mozzarella and 1 cup grated sharp cheddar until fully melted and smooth. Stir in 1 tbsp grated Parmesan and 2 tsp truffle oil. Season with 1 tsp salt, 1 tsp black pepper, and 1/4 tsp ground nutmeg. Fold in 1 tbsp finely chopped chives.

Transfer the cheese mixture to a shallow container, spread to an even thickness (about 1/2 inch), cover surface with plastic wrap to prevent a skin forming, and refrigerate until firm, at least 2 hours or preferably overnight.

Line a sheet tray with parchment. Set up a dredging station: shallow bowls with 1/2 cup flour, 2 beaten eggs, and a bowl with 1.5 cups panko mixed with 1/2 cup fine breadcrumbs.

When the cheese mixture is firm, scoop by tablespoon or portion into small logs or balls (about 1 ounce / 28 g each). Wet hands slightly to get smooth shapes, roll each piece into desired shape, and place on the lined tray. Chill for 15–20 minutes to firm up.

Working in batches, roll each croquette first in flour, shaking off excess; then dip into beaten eggs, letting excess drip; then press into the breadcrumb mixture until completely coated. For an extra-crisp shell, return coated croquettes to the fridge for 15 minutes and repeat the egg + breadcrumbs step for a double coating.

Heat neutral frying oil in a deep saucepan or fryer to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb— it should sizzle and brown in about 30 seconds.

Fry croquettes in small batches (do not overcrowd) for 2–3 minutes, turning as needed, until golden brown and crisp. Internal cheese will be hot — handle carefully.

Use a slotted spoon to transfer croquettes to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

In a blender or food processor, combine 6 jarred roasted piquillo peppers, 1/2 cup crème fraîche (or sour cream), 1/4 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp truffle oil, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Purée until smooth and homogenous.

Taste and adjust seasoning — add more salt, lemon juice, or a few drops more truffle oil if desired. Transfer to a bowl, cover, and chill for at least 30 minutes to let flavors meld.

Arrange warm croquettes on a serving board or platter. Spoon a small bowl of piquillo truffle dip alongside or pipe a few quenelles on the plate.

Garnish croquettes with chopped fresh chives and a light dusting of finely grated Parmesan or microgreens. Serve immediately while croquettes are hot and the dip is chilled for contrast.