Cornmeal Croquettes

By corlear

Croquettes de Maĭs

Ingredients

• 3 cups milk
• 1 cup cornmeal
• 1 cup Sauce Béchamel
• 3 egg yolks
• 2 whole eggs
• 1 tablespoon peanut oil
• salt
• freshly ground white pepper
• pinch of grated nutmeg
• flour
• 2 cups fine dry bread crumbs
• oil for deep frying

Preparation

Step 1

Bring the milk to the boiling point and pour it over the cornmeal in a saucepan. Cook, stirring constantly, until the mixture is smooth and thick.

Beat the béchamel and the 3 egg yolks into the cornmeal. Season with salt and pepper. Cool and then chill.

Mix together the 2 whole eggs and the oil and season with salt, pepper and nutmeg.

Put some flour in one bowl and the bread crumbs into another. Heat the oil to 375°F on a frying thermometer. Shape generous spoonfuls of the mixture into croquettes: dip them first into the flour, then into the egg mixture finally coat with the bread crumbs. Fry the croquettes until they are golden brown, about 3 minutes. Drain on paper towels before serving.