Introduction to the dish
The easiest way to define this appetizer is easy and fast. This delicious finger food will immediately boost and kick off various occasions such as an aperitivo/apero, a dinner, lunch, brunch on so on. Your guests will definitely appreciate this tasty bite and making any occasion to a big hit. Nothing can go wrong with thesecheese crocchettes pimped up with fresh truffles!
It comes in more versions, shapes and tastes than you can think of. We at FreshTruffles can think of so many that we don’t even know where to start!
It has different (and yet similar) names, all over the word. There is always a discussion about where they were first seen and who was first with it. You can find various versions of this snack across southern Europe, such as: Italy, Spain, Portugal and France. There are also some versions of it across South America. What makes it so special is that, wherever you go, you will always find a different twist to it.
Before you start
Today we will introduce this “cheesy” crocchette recipe. As you must know at this point, truffle aroma binds very well with fattier ingredients such as chees. We have given an Italian touch to this recipe, by using typically Italian cheeses such as pecorino and parmiggiano Reggiano DOC in addition to the emmental. There are many other cheeses that you can use instead such as: mild cheddar, provolone and gruyere. It’s important to prep properly before starting!
Make sure that your truffles is clean by washing it in cold water and with a brush. Leave it/them to dry on a cotton cloth before slicing or grating them into the dish. Click here if you haven’t got one of our truffle cotton cloths.
You will need three plates for this recipe and make sure you keep track of all the steps.
Make sure that your ingredients (milk, cheese, eggs) are cold before starting.
Estimated calories (kcal) per person: 500
Level of difficulty: Low/Medium
Other(s): Fried, Vegetarian
- Emmental Cheese (or similar): 200 g
- Grated Parmesan Cheese: 200 g
- Grated Pecorino Cheese: 200
- Egg(s): 2-3
- Milk: 2-3 spoons
- Fresh truffles: 1 black summer truffle (15-20 g)
- Flour: 50 g
- Salt: To Taste
- Pepper: To taste
- Breadcrumbs: 80 g
- Vegetable Oil for frying
Step 1: Take your three plates and put the flour in one, the breadcrumbs in the second and the whisk the eggs in the third.
Step 2: Cut/slice the emmental cheese finely into small pieces. Mix with the grated parmiggiano Reggiano DOC and the pecorino cheese. Add milk and let it stand for a moment until the cheeses become soft.
Step 3: Grate/slice the fresh truffle and add this to the mixture. Add also one spoon of flour and one egg. Stir everything together.
Step 4: Roll this mixture into small balls and roll them first in flour, then in the whisked egg and last but not least in the breadcrumbs. Let them rest in the fridge for about 30 minutes
Step 5: Heat the frying oil in a casserole with high edges or in a frying machine and fry your cheesy truffle crocchette for less than a minute. You will see when the crust becomes golden brown. When they are ready take them out from the oil and place them on paper towels to absorb the excess oil.
These delicious bites should be eaten once they are fried. We don’t advice to store them (once cooked) for more than a couple of hours. If you have done to many balls, you could freeze them (uncooked) and fry them another time. If you decide for the latter option, please keep in mind that you have to fry them when they are still deep frozen.