Shrimp & Mozzarella Cream Croquettes

Ingredients

• 30 g Unsalted butter (Melted)
• 30 g Cake flour (Sifted to avoid lumps)
• 300 ml Whole milk (Room temperature)
• 35 g Mozzarella cheese (Shredded)
• 2 g Salt (Pinch)
• to taste Black pepper (Freshly ground)
• 70 g Shrimp, peeled and deveined (Raw, medium size)
• 2 tbsp Dry white wine (Optional – can use dry sherry or chicken broth)
• enough for deep‑frying Vegetable oil (Use a neutral oil with high smoke point)
• 1 Egg (Large, beaten)
• 2 tbsp Water
• 4 tbsp All‑purpose flour (For coating)
• 4 tbsp Breadcrumbs (Fine or panko)

Instructions

1. Make the roux

   Melt 30 g unsalted butter in a small saucepan over medium heat. Sprinkle 30 g cake flour over the butter and whisk continuously for about 1 minute until the mixture is smooth and no lumps remain.

   Time: PT2M

   Temperature: medium heat

2. Add milk and create a béchamel

   Turn off the burner, pour in 300 ml milk, and whisk until fully incorporated. Turn the burner back on to medium heat and stir constantly. When small air bubbles rise and the sauce thickens (about 2‑3 minutes), turn off the heat.

   Time: PT3M

   Temperature: medium heat

3. Enrich with cheese and season

   Stir in 35 g shredded mozzarella until fully melted. Sprinkle 2 g salt and a pinch of freshly ground black pepper, then mix well.

   Time: PT2M

4. Cook the shrimp

   Heat a splash of vegetable oil in a separate pan over medium‑high heat. Add 70 g shrimp, season with a pinch of salt, and sauté for 2‑3 minutes until pink and just cooked through. Add 2 tbsp dry white wine, stir briefly, then remove from heat. Reserve the pan juices (shrimp broth).

   Time: PT5M

   Temperature: medium‑high heat

5. Combine shrimp with the sauce and chill

   Chop the cooked shrimp into small pieces. Add the shrimp and the reserved broth to the cheese sauce, stirring until evenly distributed. Transfer the mixture to a shallow container, smooth the surface, cover tightly with plastic wrap, and refrigerate for 1 hour until firm.

   Time: PT2M

6. Shape the croquettes

   Lightly oil your hands to prevent sticking. Scoop the chilled mixture with a spoon and roll each portion into a smooth ball (about 6 balls total). Place the balls on a plate.

   Time: PT5M

7. Prepare the coating station

   In a small bowl, beat 1 egg with 2 tbsp water. Place 4 tbsp flour in a shallow dish and 4 tbsp breadcrumbs in another dish.

   Time: PT2M

8. Bread the croquettes

   Roll each chilled ball first in flour, then dip into the egg wash, and finally coat thoroughly with breadcrumbs. Set the coated croquettes on a clean plate.

   Time: PT5M

9. Fry until golden

   Heat vegetable oil in a deep pan to 170‑180 °C (340‑355 °F). Carefully lower the croquettes into the hot oil, a few at a time, and fry for 3‑4 minutes, turning once, until the exterior is crisp and golden. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 170-180°C

10. Serve

    Serve the croquettes hot, with a dipping sauce of your choice (e.g., sweet chili or garlic mayo).

    Time: PT2M

Nutrition Facts

Calories

140

Protein

4g

Carbohydrates

3g

Fat

5g

Fiber

0.5g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Cake flour: All‑purpose flour
• Instead of Whole milk: 2% milk
• Instead of Mozzarella cheese: Provolone, Cheddar
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper
• Instead of Shrimp, peeled and deveined: Crab meat, White fish chunks
• Instead of Dry white wine: Dry sherry, Chicken broth
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Egg: Egg substitute
• Instead of Breadcrumbs: Crushed cornflakes

Equipment Needed

• Saucepan (small)
• Whisk
• Frying pan or deep‑fat fryer
• Mixing bowl
• Spatula or wooden spoon
• Measuring spoons
• Kitchen scale
• Plate for breadcrumbs
• Tongs

Critical Steps — Do Not Skip

• Make the roux without lumps
• Cook the sauce until just bubbling
• Chill the mixture until firm
• Maintain oil temperature while frying

Chef Tips from the Video

• A splash of dry white wine adds a subtle acidity that balances the richness of the butter and cheese.
• For extra crunch, use panko breadcrumbs instead of fine breadcrumbs.
• Serve with a light citrus‑y aioli to cut through the richness.

Troubleshooting

Storage

Refrigerator: Store un‑fried croquettes in an airtight container for up to 2 days.

Freezer: Freeze uncooked, breaded croquettes on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Fry from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Do not store at room temperature; the filling is perishable.

Make-Ahead Tips

• Prepare the cheese‑shrimp sauce a day ahead and keep it refrigerated; shape the croquettes the next day.
• Breaded, uncooked croquettes freeze well – arrange on a tray, freeze solid, then bag.
• If you need to reheat fried croquettes, place them in a 180 °C oven for 5‑7 minutes to restore crispness.