Italian Cheese Cromesquis

A golden, crunchy shell that yields to a molten, stringy cheese center. The aroma of toasted parmesan and perfectly controlled frying fills the room.

• Prep time: 40 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 665
• Protein: 24 g
• Carbs: 46 g
• Fat: 44 g

Ingredients

• 50 g Minimum butter sweet ( diced )
• 60 g Wheat flour ( sifted )
• 250 ml Whole milk ( at room temperature )
• 100 g Parmesan cheese ( finely grated )
• 125 g Buffalo milk mozzarella ("di bufala") ( finely diced )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs ( fine )
• 1 pinch Nutmeg ( grated )
• 750 ml Sunflower oil ( for frying )

Instructions

1. Prepare the mixture

   Melt butter in a saucepan. Add flour and stir without coloring. Gradually pour in milk while whisking until the mixture thickens and heavily coats the spoon.

2. Incorporate cheeses

   Remove from heat, add grated parmesan and finely diced mozzarella. Season with pepper and a pinch of nutmeg. Mix until the mass is homogenous.

3. Chill and set

   Spread the mixture on a tray, cover with plastic wrap directly on the surface, and refrigerate. The dough must be perfectly firm and cold to the touch before shaping.

4. Shape and bread

   Form small balls the size of a walnut. Roll them successively in flour, beaten eggs, then breadcrumbs. Repeat the egg/breadcrumb step for a perfectly sealed crust.

5. Fry

   Submerge the cromesquis in 180°C oil. When the crust is a uniform golden brown and the cheese starts to try to escape, remove and drain on paper.

Chef's tips

• Double breading is mandatory: it prevents the cheese from escaping into the oil.
• If the mixture is too soft, you won't be able to shape the balls. Be patient with the fridge.
• The butter should reach a hazelnut color to bring that toasted flavor before adding flour.

Storage

Can be kept for 48h in the fridge before frying. Once cooked, they lose their crunch quickly.