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Provolone and Pancetta Croquettes
Provolone and Pancetta Croquettes – Recipe

This versatile recipe can be made with all manner of fillings. Try smoked trout, pulled beef, prosciutto or vegetables such as leek, corn or fennel in these croquettes. Any good melting cheese such as mozzarella, gruyere, parmesan or mature cheddar works well.

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Ingredients per serve

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What you need

This versatile recipe can be made with all manner of fillings. Try smoked trout, pulled beef, prosciutto or vegetables such as leek, corn or fennel in these croquettes. Any good melting cheese such as mozzarella, gruyere, parmesan or mature cheddar works well.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pancetta

    • In a frying pan, heat oil over medium heat. Sauté pancetta for 3–4 minutes until golden.
    • Add garlic and sauté for another minute. Remove from heat and drain on paper towel.

  3. Potato

    • In a large pan, heat water (1 l per 10 serves) until it comes to a boil.
    • Remove from heat and add KNORR Potato Flakes and butter.
    • Whisk until smooth. Cool.
    • Fold pancetta and provolone into the mash until combined. Season.

  4. To Assemble

    • Roll ¼ cup of croquette mash into an egg shape. Place on tray, then repeat with the remaining mash.
    • Cover and chill the croquettes for 20 minutes to firm up.
    • Place flour, eggs, and panko crumbs in three separate bowls. Season the flour. Whisk eggs with some water to make an egg wash.
    • Roll the chilled croquettes in flour, then dip in egg wash, and coat with panko crumbs.

  5. To Serve

    • Deep fry the croquettes, in batches, for 4–5 minutes until golden. Drain.
    • Serve croquettes immediately with HELLMANN'S Real Mayonnaise or KNORR American Tomato Chilli Relish.
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