For the dough:

  • Whole milk 1 l

  • plain or 00 flour 150g

  • butter 150g

  • Parmigiano or any other hard cheese, grated 40g

  • nutmeg

  • Salt and pepper

To coat:

  • breadcrumbs 250 g
  • eggs 4
  • Flour 100g


For the croquettes, start preparing the bechamel.

Melt the butter in a saucepan, add the flour and stir continuously until a paste forms – you will get what is called roux.

Now pour the milk to the roux gradually, stirring as you go, until you get a smooth sauce.

Cook for 5-10 mins, stirring continuously, until the sauce has thickened.

Also add the grated cheese, nutmeg, pepper and salt.

When the béchamel has thickened, turn off the heat and transfer it to a very large bowl: cover it with clingfilm and let it cool firstly at room temperature, then transfer it to the refrigerator to firm for about 2-3 h. You will need to obtain a very firm and malleable compound.

At this point, take about 60 g of dough and shape it by hand creating small cylinders, so as to form the croquettes.

Then pass them in the flour, in the beaten eggs and finally in the breadcrumbs, until well coated.

As you prepare them, lay the croquettes on a tray and proceed with the frying. Serve immediately, ENJOY!