Belgian Endive Croquettes

Directions

1. 1
   Mixed herbs: : thyme, marjoram, parsley, chives.
2. 2
   Strip leaves, trim, wash, dry, wilt til just soft in pan with oil and add onion, salt and water.
3. 3
   Blend the Morbier and ricotta in bowl add eggs, salt and pepper, herbs, and bread crumbs.
4. 4
   Drain leaves and place on cutting board in pairs in a cross.
5. 5
   Top center with 1 tsp ricotta cheese mix fold over ends of leaves to make bundles.
6. 6
   Mix bread, cornmeal and parmigiano.
7. 7
   Heat oil until hot, do not let smoke.
8. 8
   Roll the endive in flour, then in eggs and then bread mix.
9. 9
   Fry.
10. 10
    Remove from pan and cool on wire rack over paper towels while you finish the rest.
11. 11
    Drain last.
12. 12
    Salt and serve.