Belgian Endive Croquettes

Modified from From The Magazine of La Cucina Italiana, January/February 2003

• Ready In: 30 mins
• Serves: 6

Ingredients

• 4  heads Belgian endive
•  extra virgin olive oil, plus oil for frying
• 1  onion, chopped
•  salt & freshly ground black pepper
• 2  ounces  morbier cheese, grated
• 1⁄2 lb ricotta cheese
• 5  eggs, divided
• 1  tablespoon  chopped mixed herbs
• 3  tablespoons  breadcrumbs
• 1⁄4 lb  sandwich bread, chopped
• 3⁄4 cup cornmeal
• 3  tablespoons parmigiano, grated
•  flour

Directions

1. Mixed herbs: : thyme, marjoram, parsley, chives.
2. Strip leaves, trim, wash, dry, wilt til just soft in pan with oil and add onion, salt and water.
3. Blend the Morbier and ricotta in bowl add eggs, salt and pepper, herbs, and bread crumbs.
4. Drain leaves and place on cutting board in pairs in a cross. Top center with 1 tsp ricotta cheese mix fold over ends of leaves to make bundles.
5. Mix bread, cornmeal and parmigiano. Heat oil until hot, do not let smoke. Roll the endive in flour, then in eggs and then bread mix.
6. Fry.
7. Remove from pan and cool on wire rack over paper towels while you finish the rest. Drain last. Salt and serve.