French · Dinner
Fried Cheese Croquettes
Golden fried croquettes made from a thick Gruyere and Emmental béchamel base, shaped into logs, coated in panko and pan-fried until crisp. Nutmeg and white pepper season the molten cheese centre. Served with a lemon-flecked parsley garnish alongside a small dish of Dijon-spiked mayonnaise for dipping.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
542Calories
27.4gProtein
37.8gFat
33.2gCarbs
6.2gSugar
1.8gFiber
803mgSodium
268mgChol
17.9gSat Fat
372mgPotassium
680mgCalcium
2.4mgIron
1.8mcgVitamin B12
3.2mgVitamin C
vegetarian
herb-salt
all-time-classics
vegetarian
Instructions
1
Prep
Grate the Gruyere and Emmental cheese finely and measure the flour, milk, nutmeg, white pepper and salt.
2
Melt
Melt the butter in a small saucepan over medium heat for about 1 minute until it foams.
3
Bloom
Whisk the flour into the melted butter and cook over medium-low heat for 1 minute, stirring constantly, until pale gold.
4
Thicken
Pour in the milk gradually, whisking constantly over medium heat for 3 to 4 minutes until the sauce coats the back of a spoon.
5
Melt
Remove from heat and stir in the Gruyere, Emmental, nutmeg, white pepper and salt until smooth.
6
Chill
Scrape the cheese mixture into a shallow dish, cover, and refrigerate for 2 hours until firm.
7
Build
Divide the chilled mixture into two portions and roll each into a small log about 3 inches long on a floured board.
8
Dredge
Roll each log in dredging flour, dip in beaten egg, then coat thoroughly in panko breadcrumbs, pressing gently.
9
Fry
Heat the vegetable oil in a small skillet over medium heat until a pinch of panko sizzles; fry the croquettes for 3 to 4 minutes, turning occasionally, until deep golden brown.
10
Drain
Lift the croquettes onto a paper towel-lined plate and let rest for 1 minute so excess oil drains off.
11
Plate
Stir the mayonnaise and Dijon mustard together in a small dish, arrange the croquettes on a plate, scatter parsley over, and serve immediately with dipping sauce and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g Gruyere cheese
- 3.6 oz100g Emmental cheese
- 2 tbsp28g butter
- 4 tbsp32g all-purpose flour
- 1 cup240ml whole milk
- 1/4 tsp1/4 tsp nutmeg
- 2 pinch2 pinch white pepper
- 2 pinch2 pinch salt
- 22 eggs
- 2/3 cup70g panko breadcrumbs
- 4 tbsp32g all-purpose flour, for dredging
- 1 cup240ml vegetable oil, for frying
- 2 tsp2 tsp parsley
- 2 tsp2 tsp mayonnaise
- 1 tsp1 tsp Dijon mustard
- 22 lemon wedge
