Crispy Butternut Squash & Gorgonzola Croquettes with Walnuts Step-by-step instructions

Before you start

Before starting, ensure the roasted butternut squash and baked Russet potatoes are prepared and mashed. They should be at room temperature or slightly warm, but not hot. Cut the Gorgonzola into 12 cubes of about 15g each and have the toasted walnuts chopped.

Set up a breading station with the sage panko in a shallow dish. Heat the sunflower oil in a deep pot to 360°F (182°C) using a thermometer for accuracy. Have a slotted spoon and paper towels ready for draining.

Instructions

Shaping and Coating

1. 1Make the Squash-Potato Base
   In a large bowl, combine the mashed butternut squash, mashed Russet potatoes, finely grated Parmigiano-Reggiano, and egg yolks. Mix until the mixture is smooth and holds together when pressed. Season lightly with salt and pepper if desired, though the cheese adds saltiness.
   Look for The mixture should be thick enough to form into balls without sticking to your hands.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the mixture feels too wet, add a tablespoon of panko to absorb moisture.
2. 2Form the Croquettes
   Divide the squash-potato mixture into 12 equal portions. Flatten each portion in your palm, place a 15g cube of Gorgonzola and a few chopped walnuts in the center, then carefully seal the mixture around the filling, rolling into a smooth ball. Ensure no cheese is exposed.
   Look for Each ball should be about 2 inches in diameter and feel firm.
   Tip Wet your hands slightly to prevent sticking when shaping.
3. 3Coat with Sage Panko
   Place the sage panko breadcrumbs in a shallow dish. Roll each croquette in the panko, pressing gently to adhere an even coating. Set the coated croquettes on a plate or sheet pan while you heat the oil.
   Look for The coating should cover the entire surface without bare spots.
   Tip For extra crunch, dip in beaten egg and coat again, but the video's method is simpler.

At this stage, you should have a smooth, cohesive squash-potato mixture that can be easily shaped. The croquettes should be uniform in size, about 2 inches in diameter, with no cracks or exposed filling. The sage panko coating should adhere evenly, giving the balls a sandy, textured appearance. The aroma of sage and cheese should be inviting, and the mixture should feel cool and pliable in your hands.

Frying to Golden Perfection

4. 4Heat the Oil
   Pour the sunflower oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat over medium-high until a deep-fry thermometer reads 360°F (182°C). Use a thermometer for accuracy.
   Look for The oil will shimmer and a small piece of panko should sizzle immediately.
   Tip Maintain the temperature between 350°F and 370°F while frying.
5. 5Fry the Croquettes
   Carefully lower 3-4 croquettes into the hot oil using a slotted spoon. Fry for 3 minutes, turning occasionally, until the sage-panko coating turns deep amber-gold and the interior is heated through. The Gorgonzola should be fully melted and creamy.
   Look for The croquettes will be golden brown and crisp, with no raw dough visible.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the pot; fry in batches to keep the oil temperature steady.
6. 6Drain and Rest
   Remove the fried croquettes with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes before serving to allow the filling to set slightly and prevent burning.
   Look for The croquettes should feel crisp and sound crunchy when tapped.
   Tip Keep cooked croquettes warm in a low oven while frying remaining batches.

As the croquettes fry, the oil should sizzle gently, and the panko will gradually darken to a deep amber. The kitchen will fill with the nutty scent of fried sage and toasted cheese.

The croquettes should float and turn evenly, developing a crisp, crackling crust. After three minutes, they should be uniformly golden and sound hollow when tapped. The filling should be molten and creamy, but not leaking.

Finishing and Serving

7. 7Drizzle and Garnish
   Arrange the warm croquettes on a serving platter. Drizzle generously with aged balsamic glaze and top each with a crispy fried sage leaf. Serve immediately while the centers are molten and the coating is crackling.
   Look for The glaze should create a sweet-tart contrast to the rich, savory filling.
   Tip Add a light sprinkle of flaky sea salt if desired to balance the sweetness.

The finished croquettes should be glistening with oil and have a shiny, crisp surface. The balsamic glaze will add a dark, glossy streak, and the fried sage leaves provide a vibrant green contrast. When you break one open, the Gorgonzola should flow out slowly, and the walnuts should be visible within the creamy center. The aroma is rich, savory, and slightly sweet, with a hint of balsamic tang.

Common mistakes

A common mistake is overcrowding the frying pot, which lowers the oil temperature and results in greasy, pale croquettes. Fry in small batches and allow the oil to return to 360°F (182°C) between batches.

Another issue is not sealing the filling properly, causing the cheese to leak during frying. Press the edges firmly when shaping. Also, if the oil is too hot, the outside will brown before the inside heats through; maintain a steady temperature and use a thermometer.

How to tell it’s done

The croquettes are done when the coating is deep amber-gold and crisp to the touch. To ensure the inside is fully cooked, the internal temperature of the croquette should reach at least 160°F (71°C) because of the egg yolks in the mixture.

The Gorgonzola should be completely melted and creamy, but not leaking out. If you cut one open, the center should be hot and fluid, with the walnuts visible. The texture should be crunchy on the outside and tender on the inside.

• Egg dishes: 160°F (71°C) in the thickest part