Cromesquis
Cromesquis are deep-fried breaded meat croquettes with a creamy filling, prepared using minced pork, whole milk, and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Shoulder (minced) | 800 | Grams |
| Butter (unsalted) | 100 | Grams |
| Flour (all-purpose) | 100 | Grams |
| Whole Milk (for the béchamel sauce) | 500 | Milliliters |
| Egg (large, beaten) | 3 | Count |
| Breadcrumbs (fine) | 200 | Grams |
| Nutmeg (freshly grated) | 1 | Tsp |
| Salt (to taste) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Vegetable Oil (for deep frying) | 1 | Liter |
Instructions
- In a saucepan, melt the butter over medium heat and add the flour to make a roux. Cook for 2-3 minutes, stirring constantly.
- Gradually add the whole milk to the roux, whisking continuously to avoid lumps, and cook until the béchamel sauce thickens.
- Season the béchamel sauce with nutmeg, salt, and black pepper. Set aside to cool.
- In a large bowl, combine the minced pork with the cooled béchamel sauce. Mix well until fully incorporated.
- Shape the mixture into small croquettes, about 5 centimeters in diameter.
- Dip each croquette into the beaten eggs, then coat with breadcrumbs. Ensure they are evenly coated.
- Heat the vegetable oil in a deep fryer or large pot to 180 degrees Celsius.
- Fry the croquettes in batches until golden brown and crispy, about 4-5 minutes per batch.
- Remove the croquettes from the oil and drain on paper towels. Serve hot.
Prep
- Thaw pork shoulder if frozen, at least 4 hours in advance.
Kitchen equipment
Deep FryerThermometer