Cheese Croquettes
Make the most delicious cheese croquettes at home with this delicious recipe. You can host an excellent get-together with these.
Servings: 24 pieces
Ingredients
- 100 grams unsalted butter
- 180 grams all purpose flour
- 500 ml milk
- 250 grams grated old cheese
- 100 ml heavy cream
- 2 egg yolks M
- pinch nutmeg
- salt and pepper
Coating
- 2-3 beaten eggs
- breadcrumbs
- sunflower oil for frying
Instructions
- Melt the butter in a pan. Add the flour and stir for about 2 minutes. A ball will form that will release from the bottom.
- Add a splash of milk and stir until incorporated. Add the rest of the milk in parts while continuing to stir. Let this mixture simmer for a few minutes.
- Add the grated cheese, stirring until it is completely melted.
- Remove the pan from the heat. Add the egg yolks and whipping cream. Stir until completely incorporated.
- Season the ragout with nutmeg, pepper and salt.
- Pour the cheese mixture into a baking dish, cover with foil and refrigerate for at least 4 hours. Personally, I always leave the ragout in the refrigerator overnight.
- Cut the risen slice of ragout into 24 equal pieces. Put a little (olive) oil on your hands and roll croquettes from the ragout pieces.
- Prepare a deep plate or bowl with the breadcrumbs and a second one with the egg. Meanwhile, heat the pan with the (sunflower) oil to 180 °C/350 ℉.
- Roll a croquette through the breadcrumbs, egg, breadcrumbs, egg and finish again with the breadcrumbs. Repeat this process for each piece. Each croquette will then have three layers of breadcrumbs.
- Fry the cheese croquettes for 3.5 - 4 minutes until crispy and brown. Serve immediately.
How to store
You can keep the cheese croquettes coated in breadcrumbs in the refrigerator for 1-2 days before baking. You can also freeze the croquettes (unbaked, up to 3 months), they will need a little more time when you bake them (directly from the freezer).