Ultra-melting croquettes with raclette cheese and pumpkin. A recipe provided by the raclette cheese. Recipes: Nicolas Leser & Ulrike Skadow, Studio Bergoend.
Cut the squash in half, scoop it out, and then cut it into pieces. Cook them with butter in a pan for 20 minutes.
Cut sticks of cheese measuring 45 mm in length and 15 mm in thickness.
Heat the frying oil.
Mash the squash with a fork and add the herbs, chopped shallots, and milk. If the texture is too runny, add some potato flakes. Adjust the seasoning.
Once the mixture has cooled, use the palm of your hand to form a croquette by adding a piece of cheese in the middle and sealing the croquette.
Prepare a plate of flour, a plate with the two egg yolks, and a plate of breadcrumbs.
Coat the croquettes in flour, then in egg yolk, and finally in breadcrumbs.
To finish, dip the croquettes in hot oil and let them brown for about 4 minutes. Drain the croquettes on paper towels and serve.
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