Pancetta and Onion Croquettes

Recipe Courtesy of St. Supéry Estate Chef


3 tablespoons butter
½ small yellow onion, finely diced
4 tablespoons all-purpose flour, plus more for breading
2 cups whole milk
1/8 teaspoon ground nutmeg Kosher salt and black pepper, to taste
½ cup pancetta, finely diced and cooked until crispy
½ cup fontina cheese, shredded
2 cups panko bread crumbs
2 eggs Canola oil, for frying

Fig Balsamic Jam
½ cup fig jam
3 tablespoons balsamic vinegar, preferably 10 years or older


In a large skillet, melt the butter over medium heat. Add the onions and cook for about 2 minutes. Whisk in the flour and add the milk slowly, continue to whisk until smooth. Continue stirring with a whisk until the mixture thickens and forms a paste, another 3 to 5 minutes. Add the nutmeg and season lightly with salt and white pepper. Add the pancetta and fontina and stir to combine.

Pour the mixture into a well-oiled pan with straight sides. Let cool to room temperature, then wrap in plastic and place in the refrigerator for at least 2 hours or overnight to fully chill and allow the mixture to become firm.

Using 3 bowls, fill the first with 1/4 cup of flour, the second with breadcrumbs, and the third with beaten eggs. Lightly flour your hands. Using a measuring spoon, scoop up 1 tablespoon of the mixture. Lightly roll it in flour, shaking off excess, then roll it gently in between your hands and shape it into a small ball, about the size of a ping pong ball. Dip the croqueta in the breadcrumbs, then in egg, then breadcrumbs again. Place on a baking sheet and repeat with the remaining mixture.

Place them in the refrigerator for half an hour before frying them. In a medium fry pan, pour canola oil so that it’s about one inch deep. Heat the oil to 375 degrees. Fry the croquetas, a few at a time, being careful not to overcrowd the pan. Turn the croquetas once to cook on both sides. The whole process should take about 2 to 3 minutes. Drain them on the paper towel-lined baking sheet and serve immediately with fig balsamic jam.

Fig Balsamic Jam
Mix the fig jam and vinegar with a spoon at room temperature.

Place a half teaspoon of fig balsamic jam on a small plate and top with two croquettes. Serve immediately.

Wine Pairing: Napa Valley Estate Cabernet Sauvignon

Our Napa Valley Estate Cabernet Sauvignon is a ripe and forward drinking wine, the bright fruit and soft tannins make it an ideal companion to many everyday dishes. The key to this pairing is the jam. The balance of the sweetness of fig and bite of balsamic brings out the body and depth of the Cabernet Sauvignon.

Serves As

Hors D’oeuvres, Appetizer

A great wine to celebrate

Father’s Day, Independence Day, Summer, Labor Day, Dinner Party, #CabernetDay

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