Belgian Endive Croquettes
Ingredients
- 4 heads Belgian endive ⓘ
- extra virgin olive oil, plus oil for frying ⓘ
- 1 onion, chopped ⓘ
- salt & freshly ground black pepper
- 2 ounces morbier cheese, grated ⓘ
- 12 lb ricotta cheese ⓘ
- 5 eggs, divided ⓘ
- 1 tablespoon chopped mixed herbs
- 3 tablespoons breadcrumbs ⓘ
- 14 lb sandwich bread, chopped ⓘ
- 34 cup cornmeal ⓘ
- 3 tablespoons parmigiano, grated ⓘ
- flour ⓘ
Instructions
- Mixed herbs: : thyme, marjoram, parsley, chives.
- Strip leaves, trim, wash, dry, wilt til just soft in pan with oil and add onion, salt and water.
- Blend the Morbier and ricotta in bowl add eggs, salt and pepper, herbs, and bread crumbs.
- Drain leaves and place on cutting board in pairs in a cross.
- Top center with 1 tsp ricotta cheese mix fold over ends of leaves to make bundles.
- Mix bread, cornmeal and parmigiano.
- Heat oil until hot, do not let smoke.
- Roll the endive in flour, then in eggs and then bread mix.
- Fry.
- Remove from pan and cool on wire rack over paper towels while you finish the rest.
- Drain last.
- Salt and serve.
Nutrition & Diet Analysis (per serving)
821
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).