Recipe courtesy of Mario Batali
Print
Total:
3 hr
Prep:
1 hr 30 min
Inactive:
1 hr
Cook:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Bechamel Sauce:
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 cups hot milk
  • Salt
Croquettes:
  • 3 cups bechamel sauce
  • 1 1/2 cup grated caciocavallo
  • 3 large egg whites
  • Dried bread crumbs, for coating
  • Extra-virgin olive oil, for deep-frying
  • Salt

Directions

To make the bechamel: Met the butter in a saucepan over low heat. Stir in the flour and cook, constantly stirring, until the flour has "cooked" for about 2 minutes. Slowly pour in the hot milk whisking constantly, and turn the heat to high. Continue whisking until the sauce has visibly thickened. Remove from the heat and salt, to taste. This recipe makes about 5 cups bechamel.

For the croquettes: Stir the cacopcavallo into the bechamel. Let the sauce cool completely. Cover and refrigerate the sauce at least 1 hour before preparing the croquettes.

Cut the bechamel into 2-inch chunks. Coat the chunks the eggs and then completely cover in bread crumbs. Place the croquette on a baking sheet to rest while you prepare the others.

Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process. Working in batches of 6, fry the croquettes until golden brown. Use a slotted spoon or spider to gently drop the croquettes into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished croquettes to drain on paper towels. Season with salt and serve immediately.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Risotto Croquettes: Arancini Di Riso

Recipe courtesy of Debi Mazar and Gabriele Corcos

Potato Croquette

Recipe courtesy of David Rocco

Fresh Salmon Croquettes

Recipe courtesy of Bobby Deen

Cod Fish Croquettes

Recipe courtesy of Fornos of Spain Restaurant

Momofuku Milk Bar Crack Pie

Recipe courtesy of David Chang

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

Banana Chocolate Almond Milk-less Milkshake

Recipe courtesy of Tia Mowry

Caprese Di Farro

Recipe courtesy of Debi Mazar and Gabriele Corcos

King Prawns Sauteed in Coconut Milk

Recipe courtesy of Luke Nguyen

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here