French · Dinner
Fried Cheese Croquettes (Gluten-Free)
Golden-fried croquettes built from a thick gruyere and parmesan béchamel using cornstarch instead of wheat flour, chilled until firm, then coated in gluten-free breadcrumbs and fried until the shell shatters over a molten cheese center. Served warm with a lemony herb dip alongside arugula salad.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
551Calories
24.6gProtein
39.9gFat
28.8gCarbs
3.8gSugar
1.9gFiber
697mgSodium
198mgChol
19.1gSat Fat
290mgPotassium
530mgCalcium
1.7mgIron
1.1mcgVitamin B12
4.5mgVitamin C
vegetarian
gluten-free
gluten-free
Instructions
1
Prep
Grate the gruyere and parmesan into a bowl and set aside, then measure out the milk, cornstarch, and butter.
2
Melt
Melt the butter in a small saucepan over medium heat for 1 minute until it turns clear and stops foaming.
3
Whisk
Whisk the cornstarch into the melted butter until a smooth paste forms with no dry lumps visible.
4
Chill
Spread the cheese mixture into a shallow dish, press plastic wrap onto the surface, then chill for 90 minutes until firm.
5
Dredge
Divide the chilled mixture into 6 logs, roll in gluten-free flour, dip in beaten egg, then coat in gluten-free breadcrumbs.
6
Fry
Heat vegetable oil to 350°F in a small pot and fry the croquettes for 2 to 3 minutes, turning occasionally, until golden.
7
Drain
Lift the croquettes onto a paper towel-lined plate and rest for 1 minute so excess oil drains.
8
Toss
Toss the arugula with lemon juice, olive oil, and salt in a small bowl until the leaves glisten.
9
Plate
Arrange the croquettes alongside the dressed arugula on a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g gruyere cheese
- 2 oz60g parmesan cheese
- 2 tbsp28g butter
- 2/3 cup160ml whole milk
- 4 tbsp32g cornstarch
- 2 pinch2 pinch nutmeg
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 4 tbsp30g gluten-free all-purpose flour
- 22 small eggs
- 2/3 cup70g gluten-free breadcrumbs
- 2 cup480ml vegetable oil
- 22 small handful (40g) arugula
- 2 tsp10ml lemon juice
- 1 tsp4ml olive oil
- 2 pinch2 pinch salt
