INGREDIENTS
Croquettes mixture
- 200 g aged graviera, grated
- 100 g boiled potatoes, mashed
- 1 egg
- 1 tsp Dijon mustard
- ½ tsp sweet paprika
- ¼ tsp nutmeg
- Freshly ground black pepper
- 2 tbsp flour
- 2 tbsp breadcrumbs or panko
- Olive oil or sunflower oil for frying
For Breading
- 1 cup flour
- 2 beaten eggs
- 2 cups breadcrumbs or panko
Honey–Lemon Sauce
- 4 tbsp good-quality mayonnaise
- 1½ tbsp Greek strained yogurt
- 1 small garlic clove, minced
- 1 tsp lemon juice
- ½ tsp blossom honey
- 1 pinch sweet paprika
- 1 pinch salt
- 1 –2 tsp water, optional
EQUIPMENT
- 2 medium bowls
- Frying pan or deep fryer
- Slotted spoon
- Whisk
- Paper towels
METHOD
Croquettes
- In a bowl, combine graviera, mashed potatoes, egg, mustard, paprika, nutmeg and pepper.
- Add flour and breadcrumbs; mix until the mixture becomes firm and shapeable.
- Shape into small balls (about 3 cm).
- Dip each one into flour → egg → breadcrumbs.
- Chill in the fridge for 30 minutes.
- Fry at 170°C for 2–3 minutes per side until golden and crisp.
- Place on paper towels.
Honey–Lemon Sauce
- In a small bowl, mix mayonnaise, yogurt and garlic.
- Add lemon juice, honey, paprika and salt.
- If needed, thin with 1–2 tsp water.
- Adjust honey/lemon to taste.
Serving
- Serve croquettes hot with the sauce on the side.
- For an elevated touch, finish with fleur de sel, black pepper and a drizzle of olive oil on the sauce.
NOTES
- Use vegetarian graviera if avoiding animal rennet.
- Can be shaped and stored in the fridge for up to 1 day before frying.
- Serve immediately for max crispiness.
- Calories refer to a 150 g serving (approx. 3 croquettes + sauce).
