Crispy Milk Croquettes Recipe
Ingredients:
- 2 cups whole milk
- 1/2 cup all-purpose flour (plus extra for coating)
- 1/4 cup cornstarch
- 3 tbsp butter
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (Panko or regular)
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Instructions:
- Make the Milk Filling:
- In a medium saucepan over medium heat, melt the butter. Add the 1/2 cup flour and stir continuously for 1-2 minutes to cook the flour slightly.
- Gradually pour in the milk, whisking constantly to prevent lumps. Add sugar, vanilla extract, and salt, and continue to whisk until the mixture thickens to a creamy, smooth texture, about 5-7 minutes.
- Once thick, remove the mixture from heat and pour it into a greased or parchment-lined dish. Spread it out evenly, then cover with plastic wrap (press it down directly onto the surface to avoid a skin forming). Chill in the refrigerator for at least 2 hours, or until firm.
- Shape and Coat the Croquettes:
- Once the milk mixture is firm, cut it into small rectangles or scoop and roll into balls for round croquettes.
- Prepare a coating station with three bowls: one with extra flour, one with beaten eggs, and one with breadcrumbs.
- Roll each croquette in flour, dip in egg, and then coat with breadcrumbs. Repeat the egg and breadcrumb steps for a double coating, if desired, for extra crunch.
- Fry the Croquettes:
- In a deep skillet or pot, heat about 1-2 inches of oil to 350°F (175°C).
- Fry the croquettes in batches, carefully placing them in the oil. Fry for 2-3 minutes or until golden brown and crispy, turning as needed. Remove with a slotted spoon and drain on paper towels.
- Serve:
- Dust the warm croquettes with powdered sugar for a hint of sweetness, if desired. Serve warm for a creamy, crispy treat!
These crispy milk croquettes make a delicious snack or dessert, with a crunchy exterior and creamy, milky center. Enjoy!
