Foie Gras Croquettes Recipe

Cooking Instructions

1. 1

   Prepare the Foie Gras Mixture

   In a medium bowl, combine the foie gras, heavy cream, egg yolks, salt, and black pepper. Use a fork or a hand mixer to blend the mixture until smooth and creamy. Taste and adjust seasoning if necessary.

2. 2

   Chill the Mixture

   Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour or until the mixture is firm enough to handle.

3. 3

   Shape the Croquettes

   Once the mixture is chilled, take small portions (about 30 grams) of the mixture and roll them into balls or oval shapes. Place them on a plate lined with parchment paper.

4. 4

   Set up Breading Stations

   Prepare three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with crushed chicharrón.

5. 5

   Bread the Croquettes

   Coat each croquette first in flour, shaking off the excess, then dip it in the beaten eggs, and finally roll it in the chicharrón bread crumb mixture until fully coated. Place the breaded croquettes back onto the parchment-lined plate.

6. 6

   Fry the Croquettes

   In a large pot or deep fryer, heat the vegetable oil to 180°C (350°F). Carefully drop the breaded croquettes into the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

7. 7

   Serve

   Arrange the croquettes on a serving platter and serve warm with house sour jam on the side for dipping.