Liver croquettes

Ingredients

• 400 gcalf’s liver
• 50 glardo
• 2egg yolks
• the crumb of 1 bread rollbread
• 2 tablespoonsgrated Parmesan
• 2 tablespoonsbreadcrumbs
• 1lemon
• to tasteextra-virgin olive oil
• to tastesalt
• to tastepepper
• 1lemon, cut into wedges

Instructions

1. 1

   Soak the bread

   Soak the bread roll’s crumb in milk until softened, then squeeze out the excess.

2. 2

   Blend the mixture

   Cut the liver into pieces and put it in a food processor with the lardo and squeezed bread. Blend.

3. 3

   Season and bind

   Add the Parmesan, salt and pepper, followed by the egg yolks, beaten well.

4. 4

   Shape and fry

   Once the mixture is smooth and uniform, shape it into croquettes and coat them in breadcrumbs. Fry in hot oil until golden.

5. 5

   Drain the croquettes

   As they are ready, transfer the croquettes to kitchen paper to drain.

6. 6

   Serve with lemon

   Serve the liver croquettes hot, arranging the lemon wedges around the serving dish.

What are liver croquettes?

Croquettes are shaped portions of a seasoned mixture, coated in crumbs and fried until crisp. This Italian version uses calf’s liver as its base, with lardo, egg yolks and Parmesan enriching the mixture.

The recipe reflects a practical style of Italian home cooking, turning offal into a substantial dish with a browned exterior. Lemon wedges provide a bright contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 366 calories, 24g protein, 11g carbs, 26g fat.

The liver and egg yolks provide most of the protein, while the lardo and frying oil account for much of the fat. Bread, breadcrumbs and the small amount of Parmesan contribute carbohydrates, with the bread making the largest contribution. Balance a serving with salad or vegetables, and allow for the croquettes’ richness when choosing sides.

The ingredients that shape the flavour

Calf’s liver: its distinctive, savoury flavour is the main character here. Cutting it into pieces before blending helps it combine evenly with the other ingredients.

Lardo and Parmesan: lardo adds richness, while Parmesan brings a salty, savoury note. Season cautiously, since both can contribute saltiness.

Bread and egg yolks: softened bread helps give the mixture body, and the yolks bind it. The bread is soaked in milk in the method, though the ingredient list does not specify an amount.

Getting the mixture even

Blend the liver, lardo and squeezed bread until they form a uniform base before adding the remaining ingredients. A consistent mixture is easier to shape and helps each croquette cook evenly.

Beat the yolks well before incorporating them, as directed. If the mixture feels difficult to shape, handle it gently and make the croquettes a similar size.

Coating and frying

Breadcrumbs: coat each croquette all over so the surface can turn crisp and golden. Shake off any loose crumbs before frying.

Hot oil: fry the croquettes until browned, following the recipe’s visual cue. Avoid crowding the pan, which can make it harder for them to brown evenly.

How to judge doneness

Look for a golden coating and serve the croquettes hot, as the method specifies. Keep their size consistent so they have a better chance of cooking through at the same pace.

Because the recipe gives no frying time or oil temperature, use the colour of the coating as the stated cue and check that the centre is cooked before serving.

Serving the croquettes

Serve with the lemon wedges arranged around the dish, so each person can add a little citrus to taste. A green salad or simply cooked vegetables make a fresh accompaniment to the rich croquettes.

For a starter, shape smaller portions; for a main course, serve them alongside a more generous vegetable side.

Recipe notes & tips

• Squeeze the soaked bread well so excess milk does not loosen the mixture.
• Cut the liver into evenly sized pieces before blending.
• Beat the egg yolks before adding them to the liver mixture.
• Shape the croquettes to a similar size for more even frying.
• Let excess breadcrumbs fall away before lowering each croquette into the oil.
• Serve promptly with lemon wedges while the coating is still crisp.

Variations

• Add herbs: mix finely chopped parsley into the liver mixture for a fresh note.
• Use a different cheese: replace the Parmesan with another finely grated hard cheese.
• Make smaller croquettes: shape bite-sized portions for serving as a starter.
• Add garlic: blend a little finely chopped garlic with the liver for a stronger savoury flavour.

Common mistakes to avoid

• Leaving the bread too wet: squeeze it well after soaking so the mixture is easier to shape.
• Uneven shaping: make the croquettes a similar size to help them fry consistently.
• Skipping the coating: cover each croquette with breadcrumbs so it can brown on the outside.
• Crowding the pan: fry in batches if needed so the croquettes have room to brown.
• Over-browning the coating: watch the croquettes closely and check that the centres are cooked before serving.

How to store

Refrigerate cooked croquettes in a covered container and eat within 3 days. Reheat in an oven until piping hot; the coating may soften if reheated in a microwave.

Frequently asked questions