Tapioca and Parmesan croquette recipe

Perhaps you dreamt it… Before your very eyes, and to your astonishment, here is the recipe for the tapioca and parmesan dadhinos from Le Dauphin, Iñaki Aizpitarte's iconic Parisian wine bar! Perfected over some fifteen years, constantly imitated, never equaled, these delicious, nostalgic croquettes remain the house's best-kept secret, which is why you won't find exact quantities… Go ahead and try them, you never know!

Procedure: Grate a good amount of Parmesan cheese.

Heat the water and milk in a saucepan.

Add the Parmesan cheese and let it reduce.

Add the tapioca pearls (without cooking them beforehand, so that they retain enough chewy texture in the croquettes) and let it reduce again until you get a nice elastic texture.

Without waiting for the mixture to cool, spread it on a suitable plate until it reaches a height of 2 cm.

Cover it with cling film and let it sit in a cool place until it solidifies.

Cut the mixture into cubes.

Heat an oil bath to 180 °C.

Submerge the cubes in the oil and let them fry without touching them so they don't break.

Once the croquettes are nicely browned, they'll be ready!